Filter
Reset
Sort ByRelevance
Dotty Snyder Grohman
Spicy Indian chicken
Basmati rice with spiced chicken breast and vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package.
-
Cut the chicken fillet into strips. Heat the oil in a wok or frying pan and fry the chicken strips for 2 minutes.
-
Put the Bumbu spice through and add water to the water. Bring to boil. Turn the heat down and simmer the chicken without lid in 15 min.
-
Add the white coals for the last 5 minutes. Stir frequently and reduce the sauce to the desired thickness.
-
Meanwhile, scrape the cucumber into thin slices. Spoon the cucumber with the vinegar, pepper and salt to taste.
-
Divide the rice with the Indian chicken over the deep plates and serve the cucumber salad.
Blogs that might be interesting
-
30 minMain dishchopped endive, natural salad dressing, potato wafers, unsalted butter, hare chop, pine nuts, cream cheese seasoning,spicy hare chops with endive
-
20 minMain dishtarly, bacon patches, paprika, sunflower oil, mushrooms, stir-fry vegetable mix, mix for tarly,provençal tarly with bacon patties
-
60 minMain dishpeeled white asparagus, leaf parsley, garlic, butter, fish stock, cod fillet, capers, water,poached cod with asparagus and parsley
-
25 minMain dishwok noodles, shrub pack, shiitake, Red onion, neutral oil, wok prawns, garlic, cm fresh ginger root, spicy paprika powder, soy sauce, sesame oil,pak choi with shrimps, shiitakes and noodles
Nutrition
590Calories
Sodium30% DV720mg
Fat25% DV16g
Protein74% DV37g
Carbs24% DV71g
Fiber16% DV4g
Loved it