John Myers
Contents
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Ingredients
Jasmine rice
- 200 g Diced paprika
- 1 size Freshly diced mango
- 1 bunch Spring onions, finely chopped
- 2 tbsp Oil
- Salt
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Ground turmeric spice
- 1 tsp Chili
- 2 Solo garlic, pressed
- 250 g Natural yoghurt
- 100 g Cream
- Chopped coriander
- 250 g Jasmine rice
- 3 Cardamom pods
- 3 Lemon juice
- 1 l Water
Instructions
- Heat the oil in a deep pan, fry the chicken breast cubes in it, season with salt and coriander, remove and set aside.
- Put the garlic in the frying fat, sprinkle with the spices, sauté briefly and then add the peppers and spring onions. Fry everything for about 5 minutes and stir every now and then.
- Pour in the natural yoghurt and cream and simmer for about 2 minutes. Add the chicken breast cubes and the mango cubes and simmer for another 6-7 minutes.
Jasmine rice
- Put all the ingredients in a medium saucepan and cook for 10 minutes. Pour off the water and place the saucepan with the rice on the switched off hotplate again. Cook for 10 minutes with the residual heat.
Nutrition
Serving: 100gCalories: 106kcalCarbohydrates: 12.4gProtein: 1.9gFat: 5.4g
