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Chicken madras curry with rice & green beans
Chicken madras curry with rice & green beans
683kcal Per person
32g Protein
76g Carbs
28g Fat
14g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ cube vegetable bouillon
- 8 ounces green beans (frozen) (224 g)
- 3 ounces chicken breast (84 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon curry powder (1 g)
- ½ teaspoon turmeric (1 g)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 2 fluid ounces coconut milk (60 ml)
Preparing this recipe
- Cook the rice with the bouillon cube according to the package directions. Drain and set aside.
- Boil the green beans in a pot of boiling water for about 8 minutes until tender. Drain and set aside.
- Cut the chicken breast into cubes, slice the red onion into half rings, finely chop the garlic and grate the ginger.
- Heat the oil in a pan over medium heat. Sauté the onion, garlic and ginger for 2 minutes.
- Add the chicken and cook for 4–5 minutes until cooked through and golden brown. Add the curry powder, turmeric, cumin and paprika and cook for another minute. Pour in the coconut milk and let it simmer for another 2 minutes. Add a dash of water if it becomes too dry. Season with salt and pepper.
- Serve the chicken madras with the rice and green beans.
Tip van FitChef
1. Stir in a bit of fresh lime juice to brighten up the chicken madras. It adds a refreshing touch.
2. Finish the dish with a sprinkle of fresh cilantro for extra flavor.
