Grilled Chicken with Mint

Huda Al-GhamdiChef

Ingrediënten

• Kipfilet
  1000 grams
• Verse munt
  1 cup
• Yoghurt
  1 cup
• Onion, finely chopped
  1 piece
• Garlic cloves
  4 cloves
• Grated ginger
  1 tablespoon
• Chili pepper, finely chopped
  2 pieces
• Curry
  1 tablespoon
• Verse koriander
  2 tablespoons
• Zwarte peper
  1 teaspoon
• Ghee
  1 tablespoon
• Salt to taste
  0

Stappen

1. 1

   Cut the chicken into thin slices and pound it. Add salt and black pepper, then grill the chicken slices after brushing them with oil.

   Benodigde hulpmiddelen:

   Grill

   recipe.minutes
2. 2

   In a blender, combine the yogurt and fresh mint and blend.

   Benodigde hulpmiddelen:

   Blender

   recipe.minutes
3. 3

   In a pot on the stove, add ghee and sauté the onion until golden. Add the garlic, ginger, and chili pepper, and stir the mixture until fragrant. Add the curry and fresh coriander, then the yogurt and mint mixture, and stir.

   Benodigde hulpmiddelen:

   Pan

   recipe.minutes
4. 4

   Add the grilled chicken and let the ingredients simmer on high heat until the sauce reaches the desired thickness. Let the chicken rest for five minutes before serving.

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kipfiletper 100g

Energy165 kcal

Protein31 g

Total Fat3.6 g

Saturated Fat1 g

Cholesterol85 mg

Verse muntper 100g

Energy44 kcal

Protein3.75 g

Total Fat0.6 g

Carbohydrate8 g

Dietary Fiber6.8 g

Yoghurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Curryper 100g

Energy325 kcal

Protein12 g

Total Fat9 g

Carbohydrate65 g

Dietary Fiber25 g

Total Sugars3 g

Verse korianderper 100g

Energy23 kcal

Protein2.97 g

Total Fat0.52 g

Carbohydrate3.67 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Zwarte peperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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