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Indian style Chicken Buddha Bowl

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Indian style Chicken Buddha Bowl

with barley, cabbage, carrot, cilantro and cashew turmeric sauce

Informations supplémentaires
35 min. | 817 kcal | easy | Needs a blender | Printable version
1. Cook the barley Bring a large pot of water with the broth cube to a boil. Add the barley and cook for 22-25 minutes over medium high heat until tender. Drain.
2. Setup Very thinly slice the cabbage. Grate or cut the carrot into fine juliennes. Chop the cilantro.
3. Cook the chicken Pat the chicken dry. Cover the chicken with 3/4 of the spices, salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken for 5-6 minutes. Flip, cover and cook for 7-8 minutes over low heat until the center is cooked. Let rest on a board 3-4 minutes before slicing.
4. Marinate the cabbage Place the cabbage in a bowl with a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp. of sugar, salt and pepper.
5. Make the sauce Add the nuts, the rest of the spices, the tahini and 1/2 2P | 3/4 3P cup water in a container or food processor. Use a hand blender or pulse until a homogeneous sauce is obtained. Add salt and pepper.
6. Plate your dish Serve the barley in a bowl and garnish with the cabbage, carrot, sliced ​​chicken, cilantro and sauce. Bon appétit!
2unitChicken Breast
180gPearled Barley
2unitCarrot(s)
100gSliced red cabbage
30gCashews
20mlSpice Mix (turmeric powder,curry powder,ginger powder,cumin powder)
1unitVegetable Broth Cube(s)
0.5unitCilantro
30mlTahini Sauce
What you need pot, strainer, pan, bowl, hand blender, tongs
817 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 23g
35%
cholesterol 199mg
66%
fiber 16g
64%
protein 75g
saturated 4g
20%
sodium 912mg
38%
sugar 6g
trans 0g