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RECIPES
| Calories | 171,9 Kcal |
| Fat | 10,7 g |
| of which saturated fat | 5,7 g |
| Carbohydrates | 7,6 g |
| of which sugar | 1,1 g |
| Proteins | 12,0 g |
| Salt | 0,1 g |
| Calories | 171,9 Kcal |
| Fat | 10,7 g |
| of which saturated fat | 5,7 g |
| Carbohydrates | 7,6 g |
| of which sugar | 1,1 g |
| Proteins | 12,0 g |
| Salt | 0,1 g |
Put rice, water and a pinch of salt in a pot. Fry the chicken with a dash of oil, 6-8 min per side, or until golden brown and cooked through. Chop coriander. In the same pan where the chicken was fried (without cleaning it), heat oil and sauté ginger 30s. Add spinach to the sauce and let it soften, approx. 1 min. Turn off the heat and squeeze half of the lime over it. Serve the chicken with coconut spinach sauce, rice, lime and cilantro. Put rice, water and a pinch of salt in a pot. Fry the chicken with a dash of oil, 6-8 min per side, or until golden brown and cooked through. Chop coriander. In the same pan where the chicken was fried (without cleaning it), heat oil and sauté ginger 30s. Add spinach to the sauce and let it soften, approx. 1 min. Turn off the heat and squeeze half of the lime over it. Serve the chicken with coconut spinach sauce, rice, lime and cilantro.Cooking step by step
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. 
The chicken:
Season with half the garam masala, salt and pepper.
Reserve and cover with aluminum foil to keep warm.
Do not clean the frying pan. 
Mis en place:
Cut lime in wedges.
Cut tomatoes into thin strips.
Peel and chop ginger. 
The sauce I:
Add coconut milk, tomatoes, 100 ml of water, the rest of the garam masala, salt and pepper.
Stir well and boil until reduced a bit. 
The sauce II:
Your meal:
Cooking
step by stepThe rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water.
Set aside with the lid on. 
The chicken:
Season with half the garam masala, salt and pepper.
Reserve and cover with aluminum foil to keep warm.
Do not clean the frying pan. Mis en place:
Cut lime in wedges.
Cut tomatoes into thin strips.
Peel and chop ginger. The sauce I:
Add coconut milk, tomatoes, 100 ml of water, the rest of the garam masala, salt and pepper.
Stir well and boil until reduced a bit. The sauce II:
Your meal:
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