Informations supplémentaires
40 min.
|
734 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and the ginger. Slice the onion. Cut the pepper into sticks. Separate the cilantro leaves from the stems. On a separate board, cut the chicken into pieces.
2. Marinate the chicken
In a bowl, combine the chicken with the yogurt, the garlic, the ginger and half the spices. Season with salt and pepper and marinate until just before cooking.
3. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat 10-12 minutes.
4. Cook the chicken
In a skillet over medium-high heat, add a drizzle of olive oil. Cook the chicken pieces 2-3 minutes on each side. Remove and reserve.
5. Make the sauce
In the same pan, on medium heat, add 1 tbsp of butter and cook the onions for 4-5 minutes. Add the red peppers and cook for another 1-2 minutes. Add 60 2P | 90 3P ml of tomato paste, the rest of the spices and 1 2P | 1.5 3P cup of water. Simmer 2-3 minutes. Add the chicken back, add the coconut milk and 1 tbsp of sugar. Season with salt and pepper and cook on low heat for another 8-10 minutes.
6. Plate your dish
Serve the chicken with the rice. Garnish with the cilantro. It's possible to encourage the kids to smell the cilantro, so they can decide how much they want to add to their plates. Bon appétit!
4unitChicken Thighs
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
1unitGinger
1unitYellow Onion(s)
0.5unitTomato Paste
200mlCoconut Milk
1unitCilantro
1unitRed Bell Pepper(s)
140gBasmati Rice
20mlSpice Mix(garam massala powder,turmeric powder,chili powder)
What you need
Pot, pan, bowl.
734 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
29g
45%
cholesterol
2mg
1%
fiber
7g
28%
protein
40g
saturated
20g
100%
sodium
198mg
8%
sugar
17g
trans
0g