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I eat healthily
culinary inspiration
Ingredients:
• 500 g chicken breasts • 1 velvety yoghurt • 1 lime• 1 can of peeled tomatoes• 10 cl light cream• 10 g butter• 1 large onion• 3 cloves of garlic• 3 cm of ginger• 1 tablespoon powdered almonds• 1 teaspoon ketchup• A few sprigs of coriander• Spices: garam masala, coriander powder, paprika, red pepper• Vegetable oil• 200 g of rice
Instructions:
For the chicken marinade: • Cut the chicken into large chunks. • Mix them with yoghurt, almond powder, 2 cloves of crushed garlic, 2cm of grated ginger, lemon juice, 1/2 teaspoon paprika, 1 tablespoon garam masala, 1 pinch red pepper and a dash of oil.• Set aside for 2 hours in a cool place. • Sauté the chopped onions, 1 clove of crushed garlic and 1 cm of chopped ginger in a little oil. • Add the ketchup, 1 teaspoon of coriander powder and 1 small glass of water. Let it evaporate. • Add the can of peeled tomatoes and simmer over low heat for 10 minutes. • Mix the sauce so that it is smooth. • Stir in the cream and butter. Simmer for another 10 minutes. • Brown the chicken on all sides in a frying pan with the marinade. • Add the creamy sauce when the chicken is cooked. • Cook the rice in salted boiling water and serve with the meat.
Energy
Total carbs
Sugar
Total fat
Saturated fat
Omega 3
Fibers
Sodium
531.0 Kcal
50.7 g
6.0 g
14.6 g
5.7 g
0.2 g
4.8 g
492.2 g
The nutritionist's advice:
White meat is leaner than other meats. The fat intake is often due to the sauces that accompany these dishes.
Preparation time:
Cooking time:
For 4 people
Asia
