Tandoori chicken and vegetables with pappadums

Name: tandoori chicken and vegetables with pappadums
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 1 dish chicken breast approx. 400 g; 1 package Indian chicken tandoori 660 g; 1 tablespoon oil; 200 ml oil for frying; 1 bag Parisian carrots 300 g; 1 bag baking flour frozen, 350 g; 2 tablespoons curry powder; 10 tablespoons cooking cream light (a 250 ml); 1 box pappadums natural 10 pieces

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).

Ingredients

Directions

Cut chicken into cubes.
Mix the marine mix with 1 tbsp oil and cubes of chicken.
Let 5-10 min.
Cook rice (from package) according to instructions.
Carrot and cauliflower in deep pan with 1/2 l water and curry to boil and cook for 5 minutes.
Cast off.
Frying pan or wok heating, marinated in chicken (dry) in 8 min.
Add 600 ml of water, sauce mix and cream and stir well.
Add vegetables, bring to the boil and simmer for 5 minutes.
Meanwhile, heat oil in a large frying pan.
Put a pappadum in oil, flatten with spatula and 2-3 sec.
baking.
Place directly on kitchen paper, dry thoroughly and bake the rest of the pappadums.
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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Tandoori chicken and vegetables with pappadums

Ingredients

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Nutrition

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