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Dotty Snyder Grohman
Spicy Indian chicken
Basmati rice with spiced chicken breast and vegetables
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Cut the chicken fillet into strips. Heat the oil in a wok or frying pan and fry the chicken strips for 2 minutes.
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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.
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Add the white coals for the last 5 minutes. Stir frequently and reduce the sauce to the desired thickness.
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Meanwhile, scrape the cucumber into thin slices. Spoon the cucumber with the vinegar, pepper and salt to taste.
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Divide the rice with the Indian chicken over the deep plates and serve the cucumber salad.
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Nutrition
590Calories
Sodium30% DV720mg
Fat25% DV16g
Protein74% DV37g
Carbs24% DV71g
Fiber16% DV4g
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