Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli
TM5 TM6

Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

Ingredients

  • 2 garlic cloves
  • 30 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 1 red pepper, thinly sliced (5 mm)
  • 1 yellow pepper, thinly sliced (5 mm)
  • 150 g onions, thinly sliced (5 mm)
  • 30 g olive oil
  • 500 g chicken breasts, skinless, sliced (1 cm)
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1 tsp fine sea salt
  • 1 tsp ground turmeric
  • 2 Tbsp poppy seeds
  • 400 g tinned chopped tomatoes
  • 100 g creamed coconut, cut in pieces (see tip)
  • 50 g water
  • 180 g tenderstem broccoli, thick stems halved lengthways
  • 200 g basmati rice (10 minutes cooking time), rinsed
  • boiling water, for cooking rice

Nutrition
per 1 portion
Calories
2485 kJ / 592 kcal
Protein
42 g
Carbohydrates
55 g
Fat
21 g

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