Basmati rice pot with vegetables and coconut curry chicken

Method

1. Boil the basmati rice according to the packet.
2. Gently fry the sliced onion in oil and add the red pepper, sliced mushrooms and the asparagus in pieces.
3. Add the diced chicken breast and brown it.
4. Stir in the coconut milk (shake the can well) and the curry, season with salt and let it thicken for a few minutes.
5. Serve in small pots with the rice.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 500 g	100 g	% IR*	Share
Energy	690 kcal	138 kcal	35 %
Fat	29 g	5.8 g	41 %
of which saturates	20 g	4 g	100 %
Carbohydrate	68 g	14 g	26 %
of which sugars	7.7 g	1.5 g	9 %
Fibre	4.2 g	0.8 g	—
Protein	39 g	7.8 g	78 %
Salt	1.3 g	0.3 g	21 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Basmati rice: 70 g per serving
• Chicken breast: 120 g per serving
• Mushrooms: 80 g per serving
• Green asparagus: 50 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos