Cumin and Curry Chicken Thighs

Informations supplémentaires

40 min. | 627 kcal | easy | Favorite | Printable version

1. Setup Cut the carrots in 2 or 4 lengthwise depending on the size. Chop the cilantro and the shallot. Cut the bell pepper into small cubes. Slice the chicken into strips.

2. Cook the rice Put the coconut milk, broth cube and 180 ^2P | 270 ^3Pml of water in a saucepan and bring to a boil. Pour in the rice, cover and cook for 10-12 minutes until tender.

3. Cook the chicken Mix the chicken strips with the spices, salt and pepper. Heat a drizzle of oil in a skillet over medium heat. Cook the chicken 3-4 minutes. Flip, cover and cook 5-7 minutes over medium-low heat until center is cooked through.

4. Make the salsa Mix the pepper with the shallot, cilantro, a drizzle of oil, 1 tsp. of cider or wine vinegar, salt and pepper.

5. Cook the carrots Heat a drizzle of oil in a small pan on medium-high. Cook the carrots for 2-3 minutes. Add salt and pepper. Add 1/4| 1/3 cup of water and cook until the water has evaporated and the carrots are tender. Adjust seasoning to taste.

6. Plate your dish Serve the rice and garnish with the chicken, carrots and the salsa. Bon appétit!

360gChicken Thighs

140gBasmati Rice

160mlCoconut Milk

1unitPepper(s)

1unitShallot

1unitCilantro

1unitVegetable Broth Cube(s)

6gSpice Mix (curry powder,cumin powder)

2unitCarrot(s)

What you need pans, tongs, pot, bowl

627 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 68g

23%

fat 23g

35%

cholesterol 141mg

47%

fiber 4g

16%

protein 37g

saturated 16g

80%

sodium 177mg

sugar 2g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg