Cumin and Curry Chicken Thighs
with coconut rice, bell pepper salsa and roasted carrots
Informations supplémentaires
40 min.
|
627 kcal
|
easy
|
|
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