Ingredients
Scale
- 2 Boneless Skinless Chicken Thighs
- 2 Garlic Cloves
- 1 Lime
- 15g Fresh Ginger
- 1 Red Chili
- 250g Microwave Rice
- Fresh Coriander
- Fresh Mint
- Olive Oil
- Salt
- Black Pepper
Instructions
- 1. Marinate the chicken by grating one garlic clove and squeezing half the lime juice into a bowl. Add salt and the chicken thighs; refrigerate for at least 30 minutes.
- 2. Prepare aromatics by slicing the remaining garlic, cutting ginger into matchsticks, and finely slicing the red chili.
- 3. Heat olive oil in a frying pan over medium heat. Cook marinated chicken for 10-15 minutes until charred and cooked through; set aside.
- 4. In the same pan, sauté ginger, sliced garlic, and chili for about 3 minutes. Add curry powder and stir for another minute before pouring in water; let simmer for 5 minutes. Season with lime juice and salt.
- 5. Reheat microwave rice according to package instructions, then serve in bowls topped with broth, sliced chicken, and garnish with fresh herbs.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg