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ROSEMARYINGREY
Spicy Indian curry with tender chicken tenderloins
Curry recipe with lentils, cauliflower, broccoli and chicken tenderloins.
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Ingredients
Directions
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Bring a large pot of water with salt to the boil. Boil the rice in 8 minutes until done. Drain and leave with the lid on the pan until use.
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Meanwhile, clean the garlic cloves and cut finely. Clean the onions and cut into half rings. Peel and finely chop the ginger.
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Cut the stalk of the red pepper, halve in length and remove the seed lists. Slice the flesh finely.
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Heat the oil in a frying pan and fry the garlic, onion, ginger, red pepper and curry madras on a medium heat for 3 minutes.
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Meanwhile, wash the tomatoes and halve them. Remove the seeds, add them together with the lentils and the hot water to the frying pan and bring to high heat on a high heat.
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Cook over medium heat for 10 minutes with the lid on the pan. Stir frequently.
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Meanwhile, halve the chicken fillets and sprinkle with salt and pepper. Cut the cauliflower and broccoli florets into equal smaller florets.
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Add the chicken, cabbage, coconut milk, pepper and possibly salt to the curry and cook in 10 minutes with the lid on the pan. Stir occasionally.
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Meanwhile, cut the salad onion into rings and the tomato fruit into small cubes. Mix the tomatoes into the curry.
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Spoon the curry into deep plates and sprinkle with the salad onion. Serve with the rice.
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Nutrition
825Calories
Sodium11% DV265mg
Fat54% DV35g
Protein82% DV41g
Carbs28% DV83g
Fiber32% DV8g
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