Chicken Tandoori-Style Curry with Raita
over rice with coriander, bell pepper & tomatoCalories
:
632 kcalProtein
:
30.5g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
100 g
Chicken thigh strips
15 g
Tandoori paste
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Onion
½ piece
Tomato
½ piece
Bell pepper
½ piece
Persian cucumber
5 g
Fresh coriander
(May be present: Selderij)
½ sachet(s)
Yellow curry spices
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Low sodium chicken stock
½ teaspoon
White wine vinegar
to taste
Salt and pepper
½ teaspoon
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)2645 kJ
Calories632 kcal
Fat22.9 g
Saturated Fat6.7 g
Carbohydrate82.4 g
Sugar15.3 g
Dietary Fiber6.6 g
Protein30.5 g
Salt1.1 g
Potassium596.1 mg
Calcium41 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Dice the tomato and the bell pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and the chicken for 3 minutes.
Did you know... the bell pepper in this recipe contains folate, a vitamin that supports your memory function.
2
- Meanwhile, prepare the stock.
- Add the garlic and the bell pepper to the frying pan, then fry for another 3 minutes.
- Add the tomato, the tandoori paste and the yellow curry spices, then fry for 1 more minute.
- Add the honey and the stock, then simmer for 6 minutes over low heat, covered. Season to taste with salt and pepper.
3
- Finely dice the cucumber and finely chop the coriander.
- In a small bowl, combine the cucumber with the white wine vinegar and half each of the yogurt and the coriander (see Tip).
- Season to taste with salt and pepper.
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
4
- Turn off the heat and stir the rest of the yogurt into the curry.
- Serve the rice in bowls and top with the curry.
- Garnish with the rest of the coriander.
- Serve the raita alongside.
