Ingredients
Scale
- 2 garlic cloves
- Juice of 1 lime
- 2 boneless skinless chicken thighs
- 15g fresh ginger
- 1 red chili
- 1 tsp curry powder
- 350ml water
- 250g microwave rice
- Olive oil
- Salt
- Black pepper
- Fresh coriander
- Fresh mint
- Red onion
Instructions
- Marinate the chicken: Grate half the garlic into a bowl, add lime juice and salt, then coat the chicken thighs. Cover and refrigerate for at least 30 minutes.
- Prepare ingredients: Slice remaining garlic, ginger into matchsticks, and finely chop the red chili.
- Cook chicken: Heat olive oil in a frying pan over medium heat. Cook marinated chicken for 10-15 minutes until charred and cooked through. Set aside.
- Make broth: In the same pan, sauté ginger, garlic, and chili for about 3 minutes. Stir in curry powder then add water; simmer for 5 minutes before seasoning with lime juice and salt.
- Serve: Reheat rice as per package instructions; divide into bowls. Pour broth over rice and top with sliced chicken and herb salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approx. 300g
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg