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Spicy Indian chicken
 
 
4 ServingsPTM25 min

Spicy Indian chicken


Basmati rice with spiced chicken breast and vegetables

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Directions

  1. Boil the rice according to the instructions on the package.
  2. Cut the chicken fillet into strips. Heat the oil in a wok or frying pan and fry the chicken strips for 2 minutes.
  3. 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.
  4. Add the white coals for the last 5 minutes. Stir frequently and reduce the sauce to the desired thickness.
  5. Meanwhile, scrape the cucumber into thin slices. Spoon the cucumber with the vinegar, pepper and salt to taste.
  6. Divide the rice with the Indian chicken over the deep plates and serve the cucumber salad.


Nutrition

590Calories
Sodium30% DV720mg
Fat25% DV16g
Protein74% DV37g
Carbs24% DV71g
Fiber16% DV4g

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