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Cumin and Curry Chicken Thighs

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Cumin and Curry Chicken Thighs

with coconut rice, bell pepper salsa and roasted carrots

Informations supplémentaires
40 min. | 627 kcal | easy | Spicy |
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 200 2P | 300 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 5-7 minutes. Flip, cover and cook 6-7 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 over medium-high heat 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!
360 g Chicken Thighs
140 g Basmati Rice
160 ml Coconut Milk
1 unit Pepper(s)
1 unit Shallot
1 unit Cilantro
1 unit Vegetable Broth Cube(s)
10 ml Spice Mix (curry powder,cumin powder)
3 unit Carrot(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
7%
sugar 2g
trans 0g