DinnerBooks
Curry chicken with rice and chutney

Curry chicken with rice and chutney

Cooking Time30 m
Ingredients14
DifficultyMedium
0
0
Melvin MattssonMelvin Mattsson
The smell of curry that meets hot chicken on the forehead makes this a right man happy to return to. Mangochutneyn provides a nice sweetness and curry spices the pot with a round, Asian feel. This is a quick weekday dinner that feels good without messing to it.

Ingredients

4 servings
  • Step: 1
    4 port rice (preferably basmacy) or egg noodles
  • Step: 2
    1 st yellow onions
  • Step: 3
    600 g stripped chicken box
  • Step: 4
    1 tsk salt
  • Step: 5
    2 krm pepper
  • Step: 6
    1 msk oil
  • Step: 7
    1 msk curry
  • Step: 8
    2 dl water
  • Step: 9
    2 msk chicken fund or broth dice (2 msk fund equals 1 dice)
  • Step: 10
    1 1/2 dl cooking cream
  • Step: 11
    maizena (Maizena)
  • Step: 12
    2 msk persley
  • Step: 13
    1 1/2 dl mango chutney
  • Step: 14
    salt and pepper to taste

Instructions

  • Step: 1
    Cook the rice as directed on the packaging.
  • Step: 2
    Scale and shred the onion.
  • Step: 3
    Spice the chicken with salt and pepper. Burn the chicken in the oil in a pot. Add onions and curry. Stand together one minute.
  • Step: 4
    Pour water and fund or broth dice. Sing under the lid about 5 minutes.
  • Step: 5
    Pour the cream over the chicken and let putter another 2-3 minutes. Relax with corn starch in some water. Hack the parsley and move down or top the pot with it. Taste with salt and pepper.
  • Step: 6
    Serve the curry chicken with rice or other grit and mango chutney.

Näring

Calories620kcal
Carbohydrates75g
Fat18g
Protein39g
Serving Size4serving

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