with Garlic Bulgur
Ingredients: Ground chicken • Coconut milk (coconut extract, water) • Bulgur wheat (durum wheat semolina) (wheat) • Zucchini • Red onion • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Garlic.
Allergens
Utensils
Tags
Ground Chicken
250 g
Garlic, cloves
2 unit(s)
Red Onion
0.5 unit(s)
Curry Paste
2 tbsp
Bulgur Wheat
0.5 cup
Cilantro
7 g
Coconut Milk
0.5 unit(s)
Chicken Broth Concentrate
1 unit(s)
Baby Spinach
56 g
Zucchini
0.5 unit(s)
Sugar
0.25 tsp
Salt
0.625 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Roughly chop cilantro.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot for 1 min, until melted.
- Add half the garlic. Cook 1 min, stirring often, until fragrant.
- Add half the broth concentrate, 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot 30 sec, until melted.
- Add onions, zucchini, remaining garlic, chicken and 1/4 tsp (1/2 tsp) sugar. Cook 4-5 min, stirring occasionally, until chicken is cooked through.**
- Season with salt and pepper.
- To the pot with chicken, add curry paste, coconut milk, remaining broth concentrate and 1/4 cup (1/2 cup) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low and simmer 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat.
- Add spinach. Stir 1-2 min, until wilted.
- Fluff bulgur with a fork.
- Divide bulgur between bowls. Top with chicken curry.
- Sprinkle with cilantro.
560
kcal
Calories
28
g
Fat
15
g
Saturated Fat
50
g
Carbohydrate
5
g
Sugar
8
g
Dietary Fiber
31
g
Protein
125
mg
Cholesterol
1050
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
