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Chicken and feijoa curry

Chicken and feijoa curry
3.8 20 ratings
Prep. 15 min
Total 35 min
4 portions
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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
Energy 3291 kJ / 783.6 kcal
Fat 30.4 g
Fibre 5.4 g
Saturated Fat 14.4 g
Carbohydrates 67.7 g

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