Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

4.2 84 évaluations

Préparation 30min

Total 45min

4 portions

Ingrédients

garlic cloves
2
fresh root ginger peeled, cut in round slices (2 mm)
30 g
onions thinly sliced (5 mm)
150 g
chicken breasts, skinless sliced (1 cm)
500 g
red pepper thinly sliced (5 mm)
1
yellow pepper thinly sliced (5 mm)
1
olive oil
30 g
ground coriander
1 Tbsp
ground cumin
1 Tbsp
ground turmeric
1 tsp
fine sea salt
1 tsp
tinned chopped tomatoes
400 g
water
50 g
creamed coconut cut in pieces (see tip)
100 g
basmati rice (10 minutes cooking time), rinsed
200 g
tenderstem broccoli thick stems halved lengthways
180 g
poppy seeds
2 Tbsp
boiling water for cooking rice

Niveau

facile

Infos nut. par 1 portion

Sodium 520 mg

Protides 42 g

Calories 2485 kJ / 592 kcal

Lipides 21 g

Graisses saturées 16 g

Glucides 55 g

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Également présenté dans

Meals in Minutes 30 Recettes
Royaume-Uni et Irlande

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