Chicken Curry with Carrots

Name: Chicken Curry with Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 600 g Chicken thighs; 4 pieces Carrots; 1 piece Onion; 2 tbsp Oil; 2 tbsp Curry powder; 400 ml Coconut milk; 200 ml Water; 1 tsp Salt; 1 tsp Pepper; 300 g White rice

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~7-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

32 gProtéines

18 gLipides

28 gGlucides

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Etapes

1
Cut the carrots into slices and the onion into cubes.
5 min
2
Heat the oil in a Dutch oven and brown the chicken thighs for 5-7 minutes on each side. Set aside.
12 min
3
In the same Dutch oven, sauté the onion for 2-3 minutes, then add the curry powder and stir for 1 minute.
4 min
4
Pour in the coconut milk and water, stir well. Add the carrots and chicken. Season with salt and pepper.
2 min
5
Cover and simmer for 25-30 minutes until the chicken is cooked through and the carrots are tender.
28 min
6
Meanwhile, cook the white rice according to package instructions.
18 min
7
Serve the curry over white rice.
2 min