Chicken korma with nut rice
Chicken korma with nut rice
1041kcal Per person
59g Protein
115g Carbs
39g Fat
19g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ ounce pumpkin seeds (14 g)
- ½ ounce mixed nuts, unsalted (14 g)
- 2 apricots, dried
- 4 cups broccoli florets (frozen) (284 g)
- 5 ounces chicken breast (140 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 1 slice ginger
- ½ tablespoon olive oil (8 ml)
- ½ teaspoon cinnamon (1 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon turmeric (2 g)
- 9 ounces diced tomatoes (252 g)
- ¼ cup coconut milk (59 ml)
Preparing this recipe
- Cook the rice according to the instructions on the packaging.
- Coarsely chop the pumpkin seeds and nuts and dice the apricots. After draining the rice, stir these ingredients into the rice and let it sit with the lid on the pan.
- Place the broccoli florets in a pot with plenty of water, bring to a boil and cook for 4 minutes until al dente.
- Finely chop the red onion and garlic and grate the ginger.
- Heat half of the oil in a pan. Sauté the onion, garlic and ginger for 2 minutes. Add the cinnamon, cumin and turmeric and sauté for 1 more minute.
- Stir in the diced tomatoes and coconut milk and let it heat for 4 minutes, stirring occasionally. Add a dash more water if the sauce becomes too thick.
- Meanwhile, heat a separate pan with the remaining oil and brown the plant-based chicken cubes for 2-3 minutes. Then, stir the plant-based chicken into the sauce and let it warm through for 1-2 minutes. Season with salt and pepper.
- Serve the nut rice with the plant-based chicken korma and broccoli.
Tip van FitChef
1. The chicken korma becomes even more delicious if you add a teaspoon of garam masala spices.
2. Garnish with some chopped scallion rings.
