Indian style Chicken Buddha Bowl
with barley, cabbage, carrot, cilantro and cashew turmeric sauce
Informations supplémentaires
35 min.
|
817 kcal
|
easy
|
|
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