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Ingredients
Cucumber Peanut Salad
- 85 g peanuts, roasted, unsalted
- 10 mint leaves, fresh
- 170 g English cucumbers, peeled and diced (2 cm)
- salt, to taste
Chicken Curry
- 2 tsp turmeric, dried, ground
- 1 tsp cayenne pepper, ground
- 1 tbsp salt, to taste
- 1 cinnamon stick
- 10 - 15 cardamom pods, to taste
- 5 - 10 whole cloves, to taste
- 10 black peppercorns
- 3 red chillies, dried, to taste
- 2 tsp coriander seeds
- 2 tsp cumin seeds, to taste
- 10 curry leaves, fresh (optional)
- 5 garlic cloves
- 1 piece fresh ginger (3 cm)
- 285 g onion, quartered
- 70 g vegetable oil
- 285 g tomatoes, halved
- 910 g chicken thighs, skinless, bone in, skin on, air-chilled
- 60 g tomato paste
- 60 g peanut butter, smooth
Yellow Rice
-
910
g water
or 910 g vegetable broth - 2 tsp turmeric, dried, ground
- 2 tsp salt
- 285 g rice, white, type basmati
- 60 g butter, unsalted
-
parsley leaf, fresh, to garnish
or cilantro, fresh, to garnish
- Nutrition
- per 1 portion
- Calories
- 3733.9 kJ / 892.4 kcal
- Protein
- 37 g
- Carbohydrates
- 58.3 g
- Fat
- 58.3 g
- Saturated fat
- 14.9 g
- Fiber
- 6.2 g
- Sodium
- 2103.8 mg
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