53
Chicken curry
5
(56)
60 min
0 kcal
MRro98
Preparación de la receta
1
In a pot (or better a wok) sear the chicken until it is lightly cooked. This will help it to dry less. Set aside.
2
Cut the onion into small cubes and sauté it with EVOO in the same pot in which the chicken was cooked.
3
When the onion is golden brown, add the spices and stir well to toast.
4
Add the fried tomato and stir to mix with the onion and spices.
5
When the tomato starts to boil, add the chicken and add water until it is covered. Leave it over low heat for approximately 30 minutes, stirring from time to time.
6
After half the time, put a pot of hot water on the fire to prepare the rice (if you do not like basmati rice, any long grain rice will do).
7
When the chicken sauce has reduced, add the evaporated milk and leave over medium heat for about 5 minutes. Taste and adjust the spices to taste.
8
Serve the chicken with the rice.
Ingredientes
4 raciones
4 raciones
Chicken breast
600 gramos (aprox. 4 unidades)
Tomato sauce
380 gramos (aprox. 1 cartón)
Basmati rice
120 gramos (aprox. 1 vaso)
Onion
100 gramos (aprox. 1 unidad)
Evaporated milk
100 gramos (aprox. ½ tazas)
Curry
6 gramos (aprox. 2 cucharaditas)
Cumin
3 gramos (aprox. 1 cucharadita)
Dried parsley
3 gramos (aprox. ½ cucharaditas)
Salt
3 gramos (aprox. ½ cucharaditas)
Black pepper
2 gramos (aprox. ½ cucharaditas)
Garlic powder
2 gramos (aprox. ½ cucharaditas)
Ginger powder
2 gramos (aprox. ½ cucharaditas)
Ingredients
Steps
Calories
Ingredientes
4 raciones
4 raciones
Chicken breast
600 gramos (aprox. 4 unidades)
Tomato sauce
380 gramos (aprox. 1 cartón)
Basmati rice
120 gramos (aprox. 1 vaso)
Onion
100 gramos (aprox. 1 unidad)
Evaporated milk
100 gramos (aprox. ½ tazas)
Curry
6 gramos (aprox. 2 cucharaditas)
Cumin
3 gramos (aprox. 1 cucharadita)
Dried parsley
3 gramos (aprox. ½ cucharaditas)
Salt
3 gramos (aprox. ½ cucharaditas)
Black pepper
2 gramos (aprox. ½ cucharaditas)
Garlic powder
2 gramos (aprox. ½ cucharaditas)
Ginger powder
2 gramos (aprox. ½ cucharaditas)
1
In a pot (or better a wok) sear the chicken until it is lightly cooked. This will help it to dry less. Set aside.
2
Cut the onion into small cubes and sauté it with EVOO in the same pot in which the chicken was cooked.
3
When the onion is golden brown, add the spices and stir well to toast.
4
Add the fried tomato and stir to mix with the onion and spices.
5
When the tomato starts to boil, add the chicken and add water until it is covered. Leave it over low heat for approximately 30 minutes, stirring from time to time.
6
After half the time, put a pot of hot water on the fire to prepare the rice (if you do not like basmati rice, any long grain rice will do).
7
When the chicken sauce has reduced, add the evaporated milk and leave over medium heat for about 5 minutes. Taste and adjust the spices to taste.
8
Serve the chicken with the rice.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Valoraciones
Etiquetas
Asian
Curry
Meat
Meals
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