
Devices & Accessories
Creamy chicken curry and rice
Prep. 10 min
Total 45 min
4 portions
Ingredients
-
basmati rice200 g
-
boiling water plus extra to soak300 g
-
fresh ginger10 g
-
garlic clove1
-
fresh long green chillies trimmed and cut into halves, plus extra sliced to garnish (optional)1 - 2
-
brown onion cut into wedges (3-4 cm)200 g
-
extra virgin olive oil20 g
-
tandoori paste (see Tips)90 g
-
tomato paste30 g
-
sea salt1 tsp
-
coconut cream270 g
-
ghee1 tbsp
-
skinless, boneless chicken thighs cut into pieces (approx. 3 cm)500 g
-
almond meal (see Tips)20 g
-
fresh coriander leaves only, torn into pieces, to garnish
Nutrition per 1 portion
Calories
664.8 kcal /
2781.3 kJ
Protein
32.3 g
Fat
33.5 g
Carbohydrates
56.5 g
Fibre
3.5 g
Saturated Fat
17.4 g
Sodium
1264.5 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Crunchy broccoli salad with speck (TM6)
10 min
All in one bowl bolognese
40 min
Chicken, spinach and leek risotto
30 min
Low waste chicken lasagne
1 h 30 min
Thai red chicken curry and rice
40 min
Quick chicken tikka masala
35 min
Creamy beef curry and rice
1 h 15 min
Creamy beef curry
1 h 15 min
Beef and cashew nut yellow curry
25 min
Chilli and cheese nachos
35 min
Chinese-style chicken
25 min
"Marry me" chicken pasta
30 min