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RECIPES
| Calories | 158,3 Kcal |
| Fat | 8,9 g |
| of which saturated fat | 4,8 g |
| Carbohydrates | 7,8 g |
| of which sugar | 1,0 g |
| Proteins | 11,8 g |
| Salt | 0,5 g |
| Calories | 158,3 Kcal |
| Fat | 8,9 g |
| of which saturated fat | 4,8 g |
| Carbohydrates | 7,8 g |
| of which sugar | 1,0 g |
| Proteins | 11,8 g |
| Salt | 0,5 g |
In a pot, combine rice with the double amount of water (1 cup rice + 2 cups water) and a pinch of salt. Chop onion and garlic. Heat a dash of oil in a frying pan and add the chicken. In the same frying pan in which the chicken was, add onion, garlic, pepper and carrot. Fry for a few minutes until golden brown. Add the chicken and boil for a few more minutes. Serve curry with rice and coriander leaves. Squeeze lime juice on top. In a pot, combine rice with the double amount of water (1 cup rice + 2 cups water) and a pinch of salt. Chop onion and garlic. Heat a dash of oil in a frying pan and add the chicken. In the same frying pan in which the chicken was, add onion, garlic, pepper and carrot. Fry for a few minutes until golden brown. Add the chicken and boil for a few more minutes. Serve curry with rice and coriander leaves. Squeeze lime juice on top. Cooking step by step
The rice:
Cook at low heat for 12-15 minutes, or until the water has been absorbed. 
Mise en place:
Grate ginger.
Chop peppers.
Peel and slice carrot.
Cut the chicken into medallions. 
The chicken:
Fry until this golden brown and almost done. We’ll finish cooking it later.
Season with salt and pepper. Set aside. 
The curry I:
Add ginger, dice of broth (shredded), red curry (very spicy, more quantity = more spicy) and coconut milk.
Boil 5 minutes on low heat. 
The curry II:
Your meal:
Cooking
step by stepThe rice:
Cook at low heat for 12-15 minutes, or until the water has been absorbed. 
Mise en place:
Grate ginger.
Chop peppers.
Peel and slice carrot.
Cut the chicken into medallions. The chicken:
Fry until this golden brown and almost done. We’ll finish cooking it later.
Season with salt and pepper. Set aside. The curry I:
Add ginger, dice of broth (shredded), red curry (very spicy, more quantity = more spicy) and coconut milk.
Boil 5 minutes on low heat. The curry II:
Your meal:
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