Indian Curried Chicken And Rice

Toasted almonds go to crunch to this superb curried chicken dinner.

The ingredient of Indian Curried Chicken And Rice

• 2 tbsp plain greek style yoghurt
• 1 3 cup korma curry epoxy resin see note
• 500g chicken thigh fillets trimmed chopped
• 2 tsp vegetable oil
• 1 brown onion halved cut into thin wedges
• 2 garlic cloves crushed
• 2cm piece lively ginger finely grated
• 1 1 2 cups long grain white rice
• 4 cardamom pods bruised
• 1 cinnamon glue
• 2 2 3 cups massel chicken style liquid deposit
• 1 2 cup frozen peas
• open coriander leaves to facilitate
• toasted flaked almonds to service
• greek style yoghurt extra to promote

The Instruction of indian curried chicken and rice

• put in yoghurt and 1 2 the curry glue gum in a glass or ceramic bowl go to chicken protest to coat cover refrigerate for 30 minutes
• heat oil in a large heavy based saucepan greater than medium high heat add 1 2 the chicken cook stirring for 3 minutes or until just browned transfer to a bowl cover to child support child maintenance warm repeat once permanent chicken
• ensue onion to pan cook for 5 minutes or until lightly browned amass garlic ufffcufffcginger and long lasting curry paste cook for 1 minute or until fragrant ensue rice cardamom and cinnamon stir up to coat grow stock bring to the boil
• return chicken to pan stirring to combine cover edit heat to low simmer covered for 18 to 20 minutes or until rice is pining and growth has been absorbed separate from heat go to peas stand covered for 5 minutes or until peas are competent green and tender spoon into bowls sprinkle afterward coriander and almonds support dolloped later yoghurt

Nutritions of Indian Curried Chicken And Rice

calories: 664 898 calories
calories: 26 2 grams fat
calories: 6 grams saturated fat
calories: 70 6 grams carbohydrates
calories: n a
calories: n a
calories: 33 8 grams protein
calories: 94 milligrams cholesterol
calories: 1343 milligrams sodium
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