Chicken with carrot in creamy curry sauce
Chicken with carrot in creamy curry sauce
527kcal Per person
37g Protein
70g Carbs
11g Fat
6g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ onion
- 1 carrot
- 3 ounces chicken breast (84 g)
- 2 teaspoons curry powder (4 g)
- ½ tablespoon olive oil (8 ml)
- 3 ½ fluid ounce yogurt, nonfat (105 ml)
Preparing this recipe
- Cook the rice according to the package instructions.
- Coarsely chop the onion and slice the carrot.
- Rub the chicken breast with half of the curry powder.
- Heat the oil in a large pan and brown the chicken on all sides for 4 minutes. Place the onion and carrot around the chicken and cook the vegetables, stirring, for 4 minutes. Turn the chicken occasionally.
- Stir the remaining curry powder into the yogurt and mix it into the vegetables.
- Continue cooking for 2-3 minutes until the chicken and vegetables are coated with the creamy curry sauce.
- Serve with the rice.
Tip van FitChef
Delicious with fresh cilantro.
