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Ingredients
Cucumber Peanut Salad
- 85 g roasted peanuts, unsalted (oil-roasted or dry-roasted)
- 10 fresh mint leaves
- 170 g English cucumbers, peeled and diced (13 mm/½ in.)
- salt, to taste
Chicken Curry
- 2 tsp dried ground turmeric
- 1 tsp ground cayenne pepper
- 1 tbsp salt, to taste
- 1 cinnamon stick
- 10 - 15 cardamom pods, to taste
- 5 - 10 cloves, to taste
- 10 black peppercorns
- 3 dried red chillies, to taste
- 2 tsp coriander seeds
- 2 tsp cumin seeds, to taste
- 10 fresh curry leaves, (optional)
- 5 garlic cloves
- 1 piece fresh ginger (2.5 cm/1 in.)
- 285 g onions, quartered
- 70 g vegetable oil
- 285 g tomatoes, halved
- 910 g chicken thighs, skinless, bone in, skin on
- 60 g tomato paste
- 60 g smooth peanut butter
Yellow Rice
-
910
g water
or 910 g vegetable broth - 2 tsp ground dried turmeric
- 2 tsp salt
- 285 g long-grain white rice, type basmati
- 60 g unsalted butter
-
fresh parsley leaves, to garnish
or fresh cilantro leaves, to garnish
- Nutrition
- per 1 portion
- Calories
- 3057 kJ / 730.6 kcal
- Protein
- 41.7 g
- Carbohydrates
- 57.8 g
- Fat
- 39.2 g
- Saturated fat
- 10.3 g
- Fiber
- 6 g
- Sodium
- 2116 mg
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