Ingredients delivered per portion
- extra virgin olive oil
- finely chopped onion
- spices: garlic, curry powder, cinnamon powder, paprika, sugar, grated ginger, bay leaf, salt
- chicken breast in small cubes
- yoghurt mixture: tomato paste, strained YOGHURT, coconut milk
- lemon mixture: lemon juice, cayenne pepper
- 100 gr. basmati rice
- 200 gr. water not included
* Ingredients in capital letters denote allergens
Preparing a meal is now as easy as 1-2-3!
Ready in 30 minutes
- In a pot with a lid add the rice and water and cook over medium heat until the water boils. Lower heat and cook for 5 minutes. Remove from heat and set aside covered.
- At the same time, heat the oil in a nonstick frying pan over medium heat. Add the onion and sauté while stirring until browned.
- Add the spices and continue for 2 more minutes.
- Add the chicken and yogurt mixture and cook until the mixture boils.
- Lower the heat and cook for about 15 minutes, stirring often.
- Remove the bay leaf and add the lemon mixture, adding it all or less, depending on how spicy you like the dish to be.
- Cook for 5 more minutes.
- Serve by putting the rice underneath and the chicken mixture on top.
Enjoy Indian quick and easy!
Utensils: 1 pot with lid, 1 non stick frying pan