Chicken Curry with rice

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Chicken Curry with rice.

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Chicken Curry with rice and eggplant and coconut sauce with curry of Bio Sun Mediterranean

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Ingredients

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1 jar of eggplant and coconut sauce with curry of Bio Sun Mediterranean

2 whole chicken breasts

150 g of Thai rice

6 fresh large mushrooms

Olive oil

Salt

Pepper

1 onion

100 ml of wine to cook

25 g of margarine

30 g of almond

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Preparation

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  1. Cut the onion as we like (because it will be crushed) and put it to poach in the wok with margarine and two tablespoons of olive oil. When we are adding the stew wine and we hope that the alcohol evaporates.
  2. We add the eggplant and coconut sauce with curry of Bio Sun Mediterranean to the wok and mix it with the wine and onion, pour it into a glass of blender and grind it.
  3. Fry the chicken cut into cubes, once fried add it in the wok.
  4. We clean the mushrooms, cut them into quarters, sauté them in a pan and add them to the wok.
  5. In the same pan, but without oil, lightly toast the almonds, put them in the blender glass and crush them.
  6. Add the crushed almonds to the wok and let everything cook until it reduces.
  7. We put together Thai rice and ready to eat.

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