Informations supplémentaires
30 min.
|
776 kcal
|
easy
|
|
Printable version
1. Setup
Rinse the rice. Bring 1.5 2P | 2 3P cups of water to a boil in a pot. Chop the onion and ginger and cilantro. Cut the tomato into cubes. Cut the chicken into bite size pieces and mix with half of the spices. Add salt and pepper.
2. Cook the rice and the green peas
Add the rice to the pot with water. Reduce heat to low, cover and cook for 10-12 minutes. Add the green peas to the pot 2-3 minutes before the rice is done cooking.
3. Cook the chicken
Heat a drizzle of oil in a large pan on medium high heat. Cook the chicken 4-5 minutes until colored. Put in a plate.
4. Cook the onion
Add a drizzle of oil and a 2 tbs of butter in the pan. Cook the onion, tomato and ginger for 2-3 minutes. Add the rest of the spices to taste and cook for 1 minute.
5. Add the tomatoes
Add the tomato can and the coconut milk. Bring to a boil then add the chicken and cook 5-6 minutes over medium heat. Add salt and pepper. Add 1-2 tbs of butter to taste in the sauce at the end. Heat the naan bread in the microwave.
6. Plate your dish
Serve the chicken with the basmati rice and the naan bread. Garnish with cilantro. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
360gChicken Thighs
0.5unitCilantro
1unitNaan Bread
140gBasmati Rice
1unitGinger
120gGreen Peas
1unitYellow Onion(s)
160mlCoconut Milk
1unitTomato(es)
200mlDiced Tomatoes
9gSpice Mix (garam massala powder,cumin powder,curry powder)
What you need
Pan, bowl, pot
776 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
26g
40%
cholesterol
141mg
47%
fiber
7g
28%
protein
44g
saturated
17g
85%
sodium
894mg
37%
sugar
9g
trans
0g