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Ingredients
Curry
- 4 garlic cloves
- 20 g fresh root ginger, peeled, cut in round slices (2 mm)
- 300 g onions, quartered
- 50 g olive oil
- 700 - 800 g chicken thighs, boneless and skinless, cut in pieces (4 cm)
- 1 - 2 tsp fine sea salt, to taste
- 1 tsp ground turmeric
- 1 ½ tsp garam masala
- 1 ½ tsp ground cumin
- ½ tsp chilli powder
- 1 Tbsp plain flour
- 400 g tinned chopped tomatoes
- 400 g coconut milk
- 250 g fresh spinach leaves
Rice
- 2 garlic cloves
- 50 g olive oil
- 350 g basmati rice
- 1000 g water
- 1 tsp fine sea salt
- 250 g plain yoghurt, for serving
- Nutrition
- per 1 portion
- Calories
- 3072 kJ / 735 kcal
- Protein
- 32.5 g
- Carbohydrates
- 57.5 g
- Fat
- 41.7 g
- Fiber
- 8.3 g
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