John Myers
Contents
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Ingredients
- 2 Chicken breasts
- 1 cup Basmati rice
- 1 tbsp Tandoori paste
- 4 Fresh spring onions, sliced
- 1 Fresh peppers, finely chopped
- 4 Small peppers, cut into rings
- 3 tbsp Red lentils
- 3 tbsp Frozen peas
- 1 tbsp Garam Marsala
- 1 tsp Salt. pepper
- 1 tbsp Honey
- 100 ml Coconut milk
- 1 tbsp Balsamic vinegar
- Oil for frying
- Lemon juice
Instructions
- Cut the chicken breasts into thick strips. Spread the Garam Marsala, salt and pepper on the cutting board and turn the meat in it.
- Heat 2 cups of water with a little salt. When the water is boiling, add the rice, put the lid on and simmer over a low heat for about 12 minutes. Halfway through the cooking time, add the red lentils and the peas in the last 2 minutes.
- In the meantime, heat a pan with a little oil. Fry the chicken on all sides, about 3 minutes in total. Add the peppers, paprika and spring onions and fry for 5 minutes. Pour balsamic vinegar and honey over it, turn off the heat and simmer with the remaining heat. Swing from time to time.
- Put the tandoori paste in a small saucepan. Heat the saucepan and deglaze the paste with the coconut milk. Turn off the heat, season the paste with salt, pepper and a little lemon juice.
- Arrange everything nicely together and enjoy. Good Appetite!!
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 14.3gProtein: 0.4gFat: 1g
