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Ingredients
La marinade
- 250 g de yaourt nature (2 pots de 125 g de yaourt)
- 4 c. à soupe rases d'épices tandoori
- ½ c. à café de sel à ajuster en fonction des goûts
- 700 g de blancs de poulet coupés en lanières
Les légumes
- 70 g d'échalotes
- 40 g d'huile d'olive
- 1 c. à soupe d'épices tandoori
- 600 g de tomates coupées en quatre
- 250 g de riz
- 800 g d'eau
- 1 c. à café de sel à ajuster en fonction des goûts
- 1 c. à soupe de concentré de tomate
- 1 bouquet de coriandre fraîche
- Nutrition
- per 1 portion
- Calories
- 639 kcal / 2694 kJ
- Protein
- 50 g
- Fat
- 20 g
- Carbohydrates
- 61 g
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