Curry chicken with bell pepper & rice
Curry chicken with bell pepper & rice
644kcal Per person
31g Protein
88g Carbs
19g Fat
8g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 3 ounces chicken breast (84 g)
- ½ zucchini
- 1 bell pepper
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- ½ cube vegetable bouillon
- 3 ½ fluid ounce water (105 ml)
- ½ ounce raisins (14 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Cut the chicken breast into cubes. Slice the zucchini into half rounds and cut the bell pepper into strips. Crush the garlic clove and grate the ginger.
- Heat the oil in a pan and brown the chicken on all sides. Add the ginger, garlic and curry powder and cook for 1 minute.
- Add the zucchini and bell pepper and cook for a few minutes until the vegetables soften slightly.
- Add the bouillon cube and water, then add the raisins. Let it simmer for about 10 minutes. If needed, add a dash more water.
- Add the spinach just before the end and stir briefly until the spinach starts to wilt. Season with salt and pepper.
- Serve the curry chicken with the rice.
Tip van FitChef
1. Replace the raisins with dried cranberries.
2. Garnish with fresh coriander.
