quick chicken rice tandoori paste
with jasmine rice, bell pepper and tomato- Melk (inclusief lactose)
- Selderij
- Kan sporen van allergenen bevatten
Ingredienten
75 gram
Jasmijnrijst
100 gram
Kippendijreepjes
15 gram
Tandooripasta
50 gram
Biologische volle yoghurt
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
½ stuk(s)
Tomaat
½ stuk(s)
Paprika
½ stuk(s)
Mini-komkommer
5 gram
Verse koriander
(Kan bevatten: Selderij)
½ zakje(s)
Gele currykruiden
Niet inbegrepen in jouw bezorging
½ el
Olijfolie
50 ml
Water voor saus
¼ stuk(s)
Zoutarm kippenbouillonblokje
½ tl
Wittewijnazijn
naar smaak
Peper en zout
½ tl
Honing [of plantaardig alternatief]
Keukengerei
Instructies
- Roughly chop the onion and crush or mince the garlic.
- Dice the tomato and bell pepper.
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and chicken for 3 minutes. Season with salt.
- Add the garlic and the bell pepper and fry for 3 more minutes.
- Add the tomato, the tandoori paste* and yellow curry spices and fry for 1 minute.
- Turn the heat to low, add the water, honey and crumble in the stock cube [see pantry for amounts] and simmer for 6 minutes, covered. Season with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the cucumber
- Finely chop the coriander.
- For the raita, mix the cucumber with half of the yogurt, half of the coriander (see Tip) and the vinegar in a small bowl. Season with salt and pepper.
- Turn off the heat and stir the rest of the yogurt into the frying pan.
Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.
- Serve the rice in bowls along with the chicken tandoori.
- Serve with the raita.
- Garnish with the rest of the coriander.
