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
-
25 minMain dishrice, scholfilets, flour, egg, rusks, steam vegetables broccoli, oil, dried dill, lemon,crispy plaice fillet with steam vegetables -
30 minMain dishpotatoes, shoulder chops, mustard, butter, stir-fry oil, cabbage, pineapple pieces on their own juice,pork chops with mustard and pineapple -
20 minMain dishBroccoli, celeriac, white canned beans, mild olive oil, curry madras, yorkham, mushroom-seasonal blend, unroasted hazelnuts, semi-skimmed milk,broccoli stall with celeriac and white beans -
25 minMain dishsoy sauce, chicken fillets, Broccoli, onion, curry powder,broccoli curry rice with chicken satay
Nutrition
590Calories
Sodium30% DV720mg
Fat25% DV16g
Protein74% DV37g
Carbs24% DV71g
Fiber16% DV4g
Loved it