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Yellow curry with lentils, paprika and tender chicken
Yellow curry with lentils, paprika, ginger, chicken and basmati rice.
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Ingredients
Directions
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Boil the rice in 8 minutes until done. Drain and let stand until use.
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Meanwhile, peel the ginger and cut finely. Cut the onions into half rings. Halve the peppers in the length, remove the seeds and cut the peppers into thin strips.
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Cut the chicken fillet into strips and the coriander is coarse.
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Heat the oil in the frying pan or stir-fry the curry paste 2 minutes on low heat. Add the ginger, onion and chicken and fry for 3 minutes.
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Add the peppers and coconut milk, bring to the boil and let the lid cook gently on the pan over low heat for 5 minutes until the chicken is tender.
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Let the lentils drain, add and heat for 1 min. Season with pepper and salt. Garnish the curry with the coriander and serve the rice.
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Nutrition
805Calories
Sodium30% DV720mg
Fat60% DV39g
Protein64% DV32g
Carbs26% DV78g
Fiber28% DV7g
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