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@dutabusana0: Coming soon wa shalihah #dutabusana #homedress#gamisrumahan #fy#foryourpage

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Thursday 24 September 2026 13:44:19 GMT
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Replying to @Ramlah Rahman
Replying to @Ramlah Rahman
Recipe below 👇 SHEET PAN CURRY CHICKEN THIGHS, POTATOES & CRISPY KALE Makes 4 Servings Per Serving: 610 Calories | 47g Protein | $4.10 Ingredients Baby Red Potatoes 1½ lb | 680g Olive Oil 3 tbsp | 42g Curry powder, turmeric, garam masala, smoked paprika, ginger, garlic powder, salt Chicken Thighs 6x | 780g Kale 6 cups | 150g Plain Greek Yogurt ⅓ cup | 80g Low-Fat Sour Cream ⅓ cup | 80g Lime Juice 2 tbsp | 30g (1 lime) Garlic 1 clove | 3g Honey 1 tsp | 7g Directions 1. Preheat oven to 425°F (220°C). Toss potatoes with 1 tbsp olive oil, curry powder, turmeric, and half the salt. Roast 10 minutes. 2. Toss chicken with 1 tbsp olive oil, garam masala, smoked paprika, ginger, garlic powder, and remaining salt. Add to pan with potatoes. Roast 15-18 minutes until chicken hits 165°F (74°C). 3. Rest chicken. Toss kale with remaining 1 tbsp olive oil, add to pan. Roast 5-6 minutes until crispy. 4. Blend reserved kale, yogurt, sour cream, lime juice, curry powder, garlic, and honey until smooth. Season with salt. 5. Slice chicken, return to pan with potatoes and kale. Drizzle with sauce and serve. Reheating Fridge: Reheat in a 400°F (205°C) oven for 8-10 minutes. Frozen: Do not freeze with sauce — freeze chicken & potatoes only, up to 3 months. Comment
Recipe below 👇 SHEET PAN CURRY CHICKEN THIGHS, POTATOES & CRISPY KALE Makes 4 Servings Per Serving: 610 Calories | 47g Protein | $4.10 Ingredients Baby Red Potatoes 1½ lb | 680g Olive Oil 3 tbsp | 42g Curry powder, turmeric, garam masala, smoked paprika, ginger, garlic powder, salt Chicken Thighs 6x | 780g Kale 6 cups | 150g Plain Greek Yogurt ⅓ cup | 80g Low-Fat Sour Cream ⅓ cup | 80g Lime Juice 2 tbsp | 30g (1 lime) Garlic 1 clove | 3g Honey 1 tsp | 7g Directions 1. Preheat oven to 425°F (220°C). Toss potatoes with 1 tbsp olive oil, curry powder, turmeric, and half the salt. Roast 10 minutes. 2. Toss chicken with 1 tbsp olive oil, garam masala, smoked paprika, ginger, garlic powder, and remaining salt. Add to pan with potatoes. Roast 15-18 minutes until chicken hits 165°F (74°C). 3. Rest chicken. Toss kale with remaining 1 tbsp olive oil, add to pan. Roast 5-6 minutes until crispy. 4. Blend reserved kale, yogurt, sour cream, lime juice, curry powder, garlic, and honey until smooth. Season with salt. 5. Slice chicken, return to pan with potatoes and kale. Drizzle with sauce and serve. Reheating Fridge: Reheat in a 400°F (205°C) oven for 8-10 minutes. Frozen: Do not freeze with sauce — freeze chicken & potatoes only, up to 3 months. Comment "COOKBOOK" and I'll send you the link 👇 Link in bio for my cookbooks, custom meal plans, kitchen tools, and more.
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Terkejut Cust Ni Tiba ii Nak Saman Saya Sebab Tak Dapat Benda Ni ‼️😨#rajaperfume01 #perfumetiktok #perfumeviral #prefumeformen #fyp
Terkejut Cust Ni Tiba ii Nak Saman Saya Sebab Tak Dapat Benda Ni ‼️😨#rajaperfume01 #perfumetiktok #perfumeviral #prefumeformen #fyp
🥰Ca Vlad si alții ca el no sa mai vedem vre-o data ,dar trebuie sa avem si noi sânge românesc in vene🥰🥰😍
🥰Ca Vlad si alții ca el no sa mai vedem vre-o data ,dar trebuie sa avem si noi sânge românesc in vene🥰🥰😍

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