Chicken korma & zucchini
Chicken korma & zucchini
535kcal Per person
31g Protein
58g Carbs
19g Fat
6g Fiber
Ingredients
- 2 ounces brown rice (56 g)
- ½ onion
- 1 clove garlic (5 g)
- 3 fluid ounces milk, 2% reduced fat (90 ml)
- 2 teaspoons curry powder (4 g)
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 zucchini
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Coarsely chop the onion and garlic. Combine the onion, garlic, nuts, milk, curry powder and some salt and pepper in a blender to create a thick sauce.
- Heat half of the oil in a saucepan and pour in the sauce. Let it simmer gently for 8-10 minutes, stirring occasionally. Add a dash of water if needed.
- Meanwhile, slice the zucchini, lightly brush them with oil, and grill them in a grill pan until they turn golden brown.
- Heat the remaining oil in a pan and brown the plant-based chicken pieces for 2-3 minutes until golden brown. Then, stir the plant-based chicken into the sauce and let it warm through for 1-2 minutes.
- Serve the rice with plant-based chicken korma and grilled zucchini.
Requisites:
- Blender
Tip van FitChef
1. For a tropical twist, make the chicken korma sauce with coconut milk.
2. Craving more heat? Finely chop a (part of a) red chili pepper and sauté it with the chicken pieces.
