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
-
50 minMain dishpotatoes, olive oil, cumin seeds, chicken breast, Broccoli, Cheese sauce,broccoli, chicken and cheese sauce
-
20 minMain dishWhite rice, fresh string beans, Japanese soy sauce, beef strips, sunflower oil, bunch onion, canned corn, ketjapmarinademanis,beef-haricot-stir-fry
-
25 minMain dishcod fillet, carrots, oil, couscous, spring / forest onion, coriander, Greek yoghurt, garlic, cumin powder (djinten), cinnamon powder, paprika, turmeric, curry powder,cod tandoori
-
25 minMain dishunpolished rice, onions, olive oil, sambal, coconut milk, chickpeas, coalfish fillet, fresh spinach,coalfish with chickpeas
Nutrition
590Calories
Sodium30% DV720mg
Fat25% DV16g
Protein74% DV37g
Carbs24% DV71g
Fiber16% DV4g
Loved it