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Tandoori chicken and vegetables with pappadums
A nice Indian recipe. The main course contains the following ingredients: poultry, chicken breast (about 400 g), Indian chicken tandoori (660 g), oil, oil for frying, Parisian carrots (300 g), cauliflower florets (frozen, 350 g), curry powder, cooking cream (light (a 250 ml)) and pappadums natural (10 pieces).
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Ingredients
Directions
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Cut chicken into cubes.
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Mix the marine mix with 1 tbsp oil and cubes of chicken.
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Let 5-10 min.
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Cook rice (from package) according to instructions.
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Carrot and cauliflower in deep pan with 1/2 l water and curry to boil and cook for 5 minutes.
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Cast off.
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Frying pan or wok heating, marinated in chicken (dry) in 8 min.
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Add 600 ml of water, sauce mix and cream and stir well.
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Add vegetables, bring to the boil and simmer for 5 minutes.
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Meanwhile, heat oil in a large frying pan.
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Put a pappadum in oil, flatten with spatula and 2-3 sec.
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baking.
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Place directly on kitchen paper, dry thoroughly and bake the rest of the pappadums.
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Brush tandoori chicken and vegetable curry on 4 plates and add crunchy pappadums..
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Nutrition
833Calories
Sodium26% DV635mg
Fat26% DV17g
Protein86% DV43g
Carbs42% DV127g
Fiber44% DV11g
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