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Ingredients
- 300 g de blanc de volaille taillé en lanières
- 1 c. à soupe de pâte tandoori rouge
- 1 poivron rouge taillé en bandes (1 x 4 cm)
- 1 ciboule émincée en rondelles (2 mm)
- 4 œufs
- 80 g de lait
- ½ c. à café de cumin en poudre
- ½ c. à café de piment séché en flocons
- 1 c. à café de sel
- 500 g d'eau
- 5 brins de coriandre fraîche ciselés
- Nutrition
- per 1 portion
- Calories
- 179 kcal / 750 kJ
- Protein
- 26 g
- Fat
- 7 g
- Carbohydrates
- 4 g
- Fibre
- 0.9 g
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