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Stir-fry chicken with coconut rice and mango chutney
Stir-fry chicken with onion, curry, cumin, pointed cabbage and mango chutney. Served with rice and pappadums.
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Ingredients
Directions
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Bring the coconut milk and the water to the boil, then add the basmati rice and follow the instructions on the package. Peel and chop the onion and cut the chicken into cubes. Mix the chicken pieces with curry powder, cumin, pepper, salt and chips.
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Heat the oil in a stir frying pan and transfer the chicken mixture. Add the pointed cabbage to the wok, scoop and add a dash of water. Stir in the mango chutney and warm through.
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Heat the pappadums one by one for 1 minute in the microwave at its highest setting. Serve the rice with a generous scoop of chicken / casserole on it. Spoon the rest of the chutney over and add the pappadum.
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Nutrition
605Calories
Sodium0% DV3.015mg
Fat29% DV19g
Protein68% DV34g
Carbs25% DV75g
Fiber16% DV4g
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