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Ingredients
Cucumber Peanut Salad
- 3 oz unsalted peanuts, roasted
- 10 mint leaves
- 6 oz English cucumber, peeled and diced (½ in.)
- salt, to taste
Chicken Curry
- 2 tsp ground turmeric
- 1 tsp ground cayenne pepper
- 1 tbsp salt, to taste
- 1 cinnamon stick
- 10 - 15 cardamom pods, to taste
- 5 - 10 whole cloves, to taste
- 10 whole black peppercorns
- 3 red chilies, dried, to taste
- 2 tsp coriander seeds
- 2 tsp cumin seeds, to taste
- 10 curry leaves, (optional)
- 5 garlic cloves
- 1 piece fresh ginger (1 in.)
- 10 oz yellow onions, quartered
- 2 ½ oz vegetable oil
- 10 oz tomatoes, halved
- 32 oz chicken thighs, air-chilled, bone in, skin on
- 2 oz tomato paste
- 2 oz creamy peanut butter
Yellow Rice
-
32
oz water
or 32 oz vegetable stock - 2 tsp ground turmeric
- 2 tsp salt
- 10 oz basmati rice
- 2 oz unsalted butter
-
fresh parsley leaves, to garnish
or fresh cilantro leaves, to garnish
- Nutrition
- per 1 portion
- Calories
- 3774 kJ / 902 kcal
- Protein
- 46 g
- Carbohydrates
- 58 g
- Fat
- 55 g
- Saturated fat
- 15 g
- Fiber
- 6 g
- Sodium
- 2600 mg
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