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Fragrant Chicken Curry Second Bowl
4.5 13 évaluations
Prép. 15min
Total 1h
6 portions
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Ingrédients

Cucumber Peanut Salad
  • roasted peanuts, unsalted (oil-roasted or dry-roasted)
    85 g
  • fresh mint leaves
    10
  • English cucumbers peeled and diced (13 mm/½ in.)
    170 g
  • salt to taste
Chicken Curry
  • dried ground turmeric
    2 tsp
  • ground cayenne pepper
    1 tsp
  • salt to taste
    1 tbsp
  • cinnamon stick
    1
  • cardamom pods to taste
    10 - 15
  • cloves to taste
    5 - 10
  • black peppercorns
    10
  • dried red chillies to taste
    3
  • coriander seeds
    2 tsp
  • cumin seeds to taste
    2 tsp
  • fresh curry leaves (optional)
    10
  • garlic cloves
    5
  • fresh ginger (2.5 cm/1 in.)
    1 piece
  • onions quartered
    285 g
  • vegetable oil
    70 g
  • tomatoes halved
    285 g
  • chicken thighs, skinless, bone in skin on
    910 g
  • tomato paste
    60 g
  • smooth peanut butter
    60 g
Yellow Rice
  • water
    910 g
    910 g vegetable broth
  • ground dried turmeric
    2 tsp
  • salt
    2 tsp
  • long-grain white rice type basmati
    285 g
  • unsalted butter
    60 g
  • fresh parsley leaves to garnish
    fresh cilantro leaves, to garnish

Niveau

moyen

Infos nut. par 1 portion

Sodium 2116 mg
Protides 41.7 g
Calories 3057 kJ / 730.6 kcal
Lipides 39.2 g
Fibre 6 g
Graisses saturées 10.3 g
Glucides 57.8 g

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