chicken roti noah
with coriander yogurt chutney and slaw
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Roti
(Bevat: Mosterd, Tarwe)
50 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Knoflookteen
100 gram
Gesneden rodekool
½ stuk(s)
Rode puntpaprika
5 gram
Verse koriander
(Kan bevatten: Selderij)
40 gram
Witte langgraanrijst
200 gram
Kippendijreepjes
½ stuk(s)
Ui
½ zakje(s)
Garam masala
½ zakje(s)
Groene currykruiden
Zelf toevoegen
½ el
Olijfolie
½ el
Extra vierge olijfolie
½ el
[Plantaardige] roomboter
¼ stuk(s)
Zoutarm kippenbouillonblokje
½ el
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Instructies
Preheat the oven to 160 degrees Celcius. Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the rice for 8 - 11 minutes or until done.
Pick the leaves of the coriander and set aside, keep the stalks. To make the coriander-yoghurt chutney, add to a tall container: the coriander stalks, yogurt and 1/4 of the green curry spices. Blend into a sauce with a blender. Season with salt and pepper.
Slice the onion into half rings and crush or mince the garlic. Cut the Romano pepper into strips. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken, garlic, onion and Romano pepper for 5 – 6 minutes. Season with salt and pepper. Transfer the roti to a baking rack and bake the roti for 3 minutes.
In a salad bowl, combine the vinegar and extra virgin olive oil. Season with salt and pepper. Add the red cabbage and coriander leaves and toss well to combine.
Add the butter, the garam masala and the rest of the green curry spices to the chicken.
Serve the roti, rice, garam masala chicken, slaw on plates. Drizzle on the coriander-yoghurt chutney.
