Chicken and feijoa curry

Chicken and feijoa curry

3.8 20 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

basmati rice
250 g
water
1050 g
brown onion cut into halves
250 g
piece fresh ginger peeled
3 cm
garlic cloves
2
fresh long red chilli trimmed
1
fresh coriander leaves only, for garnishing
ghee
50 g
ground cumin
2 tsp
ground coriander
2 tsp
garam masala (see Tips)
1 tsp
ground turmeric
½ tsp
ground black pepper
¼ tsp
tomato paste
20 g
Chicken stock paste (see Tips)
1 tbsp
skinless, boneless chicken thighs cut into pieces (4 cm)
800 - 1000 g
feijoas (approx. 320 g), washed and cut into wedges (see Tips)
3 - 4
salt
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 9960.8 mg

Protein 57.4 g

Calories 3291 kJ / 783.6 kcal

Fat 30.4 g

Fibre 5.4 g

Saturated Fat 14.4 g

Carbohydrates 67.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on Feijoas 8 Recipes
Australia and New Zealand

You might also like...

Show all

Korean pulled pork buns with pickled salad (Skinnymixers)

1 h 5 min

Butterflied spicy chicken with potatoes and coriander dip

2 h 30 min

Lamb shanks with risoni and feta

3 h 50 min

Slow-cooked lamb curry with cucumber mint couscous

9 h

Remoulade chicken with prosciutto potatoes

40 min

Moo Hong style braised pork

2 h 50 min

Mexican pulled pork

28 h 10 min

Skinnymixers' Moroccan chicken with preserved lemon and olives

30 min

Flank steak with horseradish cream sauce (MEATER+®)

4 h 20 min

Middle Eastern lamb pizza pie (TM6)

2 h

Traditional bobotie

1 h 30 min

Zucchini cheddar slice

45 min

Show all