Chicken curry with peppermint tea and wild rice
very easy
25 mins
25 mins
Ingredients
- 4 Stem(s) Moroccan mint
- 1/2 (approx. 350 g) tuber of celery
- 1 Onion
- 400 g Chicken filet
- 200 g Wild rice mix
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 coated Tsp Flour
- 1-2 TEASPOONS Curry Powder
- 1 can(s) (165 ml) Coconut milk
- 1 medium-sized firm apple
Directions
- 1
Wash the mint, shake dry and put 1 stalk aside. Pour 400 ml of boiling water over the remaining mint and leave to stand. Peel celery and cut into cubes. Peel onion and cut into strips. Wash the chicken meat, dab dry and cut into pieces
- 2
Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Sauté the meat and celery for 3-4 minutes, season with salt and pepper and add onion strips. Dust with flour and curry and mix well. Add mint tea through a sieve. Add coconut milk and simmer for about 10 minutes.
- 3
Wash and quarter the apple and remove the core. Cut the apple quarters into slices and add to the curry about 5 minutes before the end of the cooking time. Drain the rice. Cut half of the remaining mint leaves into thin strips. Season curry again and arrange on plates together with the rice. Garnish with mint strips and leaves
Nutrition Facts
430 kcal
46 g
14 g
30 g
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