Ready-made tandoori paste speeds up the preparation of this dish. The chicken and vegetables simmer deliciously in a coconut milk sauce flavored with tandoori. Served with rice.
30 min
Milk-freeGluten-free
Chicken:
2 garlic clove
1 onion
2 sweet bell pepper
1 tbspoil
1 pkgchicken fillet strips
1 tspsalt
0.5 tspblack pepper
1 pkgtandoori paste
1 pkgcoconut milk
1 dlwater
1 juice of lime
Rice:
1 pkgbasmati rice
1
Bring water to a boil for the rice.
2
Peel and finely chop the garlic. Peel and slice the onion. Rinse and slice the sweet peppers.
3
Cook the rice according to the package instructions.
4
Heat a frying pan with oil. Add the chicken strips to the pan. Fry, stirring, for about 4-5 minutes.
5
Add the garlic, onions and sweet peppers to the pan. Continue frying briefly. Season with salt, black pepper, and tandoori paste.
6
Pour the coconut milk into the pan, rinse the package with water, and add it to the pan. Bring to a boil and simmer for about 6-8 minutes.
30 min