Chicken Curry with Rice and Lychee

Chicken Curry with Rice and Lychee

40 min
Medium
1 serv.
345 g / 1 serv.
silicon (Si) Vitamin C manganese (Mn) selenium (Se) Vitamin PP Vitamin E

Rating

Average rating:—

Description

Aromatic chicken curry with sweet lychee notes, green beans and bell pepper. Served with boiled rice.

  1. Boil the rice in salted water until tender (about 15-20 minutes), drain in a colander.
  2. Cut the chicken thigh into small pieces.
  3. Slice the onion into half rings, mince the garlic and ginger, finely chop the chili pepper.
  4. Cut the bell pepper into strips, cut the green beans into 3-4 cm pieces.
  5. Heat a pan with sunflower oil, fry the chicken until golden brown (5-7 minutes).
  6. Add onion, garlic, ginger and chili, fry for another 2-3 minutes.
  7. Add curry and turmeric, stir and cook for 1 minute to release the aroma of the spices.
  8. Add bell pepper and green beans, pour in 100 ml of water, simmer for 5-7 minutes.
  9. Pour in the cream, add lychee, stir.
  10. Dissolve starch in 2 tbsp of cold water, pour into the pan while stirring. Bring the sauce to a light thickening.
  11. Add the zest of half a lime, salt and pepper to taste, stir.
  12. Serve the curry with boiled rice, garnished with lime wedges and chopped cilantro.
425
123 kcal / 100 g
kcal
19.0 g
5.5 g / 100 g
Protein
42.1 g
12.2 g / 100 g
Carbohydrates
21.1 g
6.1 g / 100 g
Fats

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FAQ

How to cook Chicken Curry with Rice and Lychee?
Chicken Curry with Rice and Lychee. How to cook in 40 min. 425 kcal, P 19 / F 21 / C 42.
How many calories in Chicken Curry with Rice and Lychee?
425 kcal, protein 19 g, fat 21 g, carbs 42 g per serving.

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