200°C · 15-30 min
In te vriezenAllergens
Selderij
Schaaldieren
Ei
Noten
SojaFried Chicken with Egg
Years ago, a well-crafted recipe by Onno Klein for Sambal Goreng Telor appeared in the Volkskrant: a spicy Indonesian curry with an egg in it. I still love cooking this at home, and today it’s on the menu! You’ll also receive an Indonesian rice dish with crunchy vegetables and pieces of roasted chicken. Selamat Makan!
Chicken thigh fillet (better life 2 stars), white onion, celery, cauliflower, peas, white cabbage, carrot, spring onion, garlic, lime juice, fresh lemongrass (sereh), ginger, galangal, lime leaf, chili powder, lemongrass, ginger, cinnamon, garlic powder, cumin seeds, coriander seeds, turmeric, trassi (shrimp paste), candlenut, peanuts, fresh free-range egg, basmati rice, brown rice, gluten-free ketjap manis, sambal oelek, tamarind, santen (coconut cream), palm sugar, pepper and salt, sunflower oil.
Allergens: ei, noten, pinda, schaaldieren, selderij, soja.
Microwave
Remove the egg from the curry. Heat the rice and curry loosely covered for 3-4 minutes (1 person) or 5-8 minutes (2 or more persons). Serve with the egg.
Oven — 200°C, 15-30 minMarleen's choice
Remove the egg from the curry. Heat the rice and curry covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Serve with the egg. Disposable containers cannot be used in the oven; transfer to an oven dish.