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Ingredients
- 180 g basmati rice
- 1000 g water
- 1 onion, cut into halves
- 3 garlic cloves
- 1 fresh long red chilli, trimmed and deseeded if preferred, cut into pieces
- 2 cm piece fresh ginger
- 20 g coconut oil
- 3 tsp ground coriander
- 3 tsp ground cumin
- ⅛ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp sea salt, plus extra to season
- ¼ tsp ground black pepper, plus extra to season
- 1 dried bay leaf
- 500 g chicken thigh fillets, cut into thirds
- 200 g tomato passata
- 200 g coconut cream
- 40 g tomato paste
- 50 g kale, sliced
- 4 - 5 sprigs fresh coriander leaves, to garnish
- ½ - 1 lemon, cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 2157.7 kJ / 513.7 kcal
- Protein
- 29.9 g
- Carbohydrates
- 41.5 g
- Fat
- 24.3 g
- Saturated fat
- 16.1 g
- Fiber
- 5.5 g
- Sodium
- 674.4 mg
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