Yellow chicken curry with rice

Ingredients for 4 servings:

• 400 g chicken
• 1 m.-sized onion(s)
• 1 head of broccoli
• 2 flat peaches
• 250 ml almond milk (almond drink)
• 100 ml soy cream (soy cream cuisine), light
• 1 tsp honey
• ½ lime(s), juice
• lots of curry powder
• lots of turmeric powder
• 3 tsp salt
• some cumin powder
• some garam masala
• some parsley
• 2 small bay leaves
• 250 g rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low-calorie

Shred the chicken. Cut the broccoli into small florets. Dice the onions and peaches. Lightly fry the meat in a pan and season with salt, curry, and turmeric. Add the onions. Cover and sauté for about 5 minutes, then add the broccoli and continue sautéing. Add the almond milk and soy cream and season generously with curry and turmeric. Add a little garam masala and cumin, and add more salt if desired. Add the honey and lime juice to finish. Cover and simmer for about 15-20 minutes. You can also add two bay leaves. For the rice, bring about 750 ml of water to a boil and add the rice (soaked rice method). Add salt only when it is boiling. When the water is almost completely absorbed, drain the rice in a sieve and rinse with hot water. Approx. 460 kcal per serving.