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Cumin and Curry Chicken Thighs

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Cumin and Curry Chicken Thighs

with coconut rice, bell pepper salsa and roasted carrots

Informations supplémentaires
40 min. | 627 kcal | easy | Favorite | Printable version
1. Setup Cut the carrots in 2 or 4 lengthwise depending on the size. Chop the cilantro and the shallot. Cut the bell pepper into small cubes. Slice the chicken into strips.
2. Cook the rice Put the coconut milk, broth cube and 180 2P | 270 3Pml of water in a saucepan and bring to a boil. Pour in the rice, cover and cook for 10-12 minutes until tender.
3. Cook the chicken Mix the chicken strips with the spices, salt and pepper. Heat a drizzle of oil in a skillet over medium heat. Cook the chicken 3-4 minutes. Flip, cover and cook 5-7 minutes over medium-low heat until center is cooked through.
4. Make the salsa Mix the pepper with the shallot, cilantro, a drizzle of oil, 1 tsp. of cider or wine vinegar, salt and pepper.
5. Cook the carrots Heat a drizzle of oil in a small pan on medium-high. Cook the carrots for 2-3 minutes. Add salt and pepper. Add 1/4| 1/3 cup of water and cook until the water has evaporated and the carrots are tender. Adjust seasoning to taste.
6. Plate your dish Serve the rice and garnish with the chicken, carrots and the salsa. Bon appétit!
360gChicken Thighs
140gBasmati Rice
160mlCoconut Milk
1unitPepper(s)
1unitShallot
1unitCilantro
1unitVegetable Broth Cube(s)
6gSpice Mix (curry powder,cumin powder)
2unitCarrot(s)
What you need pans, tongs, pot, bowl
627 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 68g
23%
fat 23g
35%
cholesterol 141mg
47%
fiber 4g
16%
protein 37g
saturated 16g
80%
sodium 177mg
7%
sugar 2g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg