Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

4.1 73 avaliações

Preparação 30min

Total 45min

4 portions

Ingredientes

garlic cloves
2
fresh root ginger peeled, cut in round slices (2 mm)
30 g
onions thinly sliced (5 mm)
150 g
chicken breasts, skinless sliced (1 cm)
500 g
red pepper thinly sliced (5 mm)
1
yellow pepper thinly sliced (5 mm)
1
olive oil
30 g
ground coriander
1 Tbsp
ground cumin
1 Tbsp
ground turmeric
1 tsp
fine sea salt
1 tsp
tinned chopped tomatoes
400 g
water
50 g
creamed coconut cut in pieces (see tip)
100 g
basmati rice (10 minutes cooking time), rinsed
200 g
tenderstem broccoli thick stems halved lengthways
180 g
poppy seeds
2 Tbsp
boiling water for cooking rice

Nutrição por 1 portion

Energia 592 kcal / 2485 kJ

Proteína 42 g

Gordura 21 g

Hidratos de carbono 55 g

Gordura saturada 16 g

Sódio 520 mg

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Também apresentado em

Meals in Minutes 30 Receitas
Reino Unido e Irlanda

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