Creamy chicken curry and rice

Name: Creamy chicken curry and rice
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 200 g basmati rice; 300 g boiling water; 10 g fresh ginger; 1 garlic clove; 1 - 2 fresh long green chillies; 200 g brown onion; 20 g extra virgin olive oil; 90 g tandoori paste; 30 g tomato paste; 1 tsp sea salt; 270 g coconut cream; 1 tbsp ghee; 500 g skinless, boneless chicken thighs; 20 g almond meal; fresh coriander

4.9 (140 評分 )

免費註冊

難易度簡單

準備時間 10 分

總共時間 45 分

份量 4 portions

食材

200 g basmati rice
300 g boiling water, plus extra to soak
10 g fresh ginger
1 garlic clove
1 - 2 fresh long green chillies, trimmed and cut into halves, plus extra sliced to garnish (optional)
200 g brown onion, cut into wedges (3-4 cm)
20 g extra virgin olive oil
90 g tandoori paste (see Tips)
30 g tomato paste
1 tsp sea salt
270 g coconut cream
1 tbsp ghee
500 g skinless, boneless chicken thighs, cut into pieces (approx. 3 cm)
20 g almond meal (see Tips)
fresh coriander, leaves only, torn into pieces, to garnish

營養價值: 每 1 portion
卡路里: 2781.3 kJ / 664.8 kcal
蛋白質: 32.3 g
碳水化合物: 56.5 g
脂肪: 33.5 g
飽和脂肪: 17.4 g
纖維: 3.5 g
鈉: 1264.5 mg