avec chanal dal croustillant
Ingrédients : Poitrine de poulet en dés • Courgette • Poivron • Riz basmati • Chutney de mangues (sucres (sucre, purée de mangue), mangue, vinaigre concentré, sel, ail en poudre, épices, gomme de xanthane, acide ascorbique, bêta-carotène, benzoate de sodium, sorbate de potassium) • Pâte de cari douce (eau, oignons, pâte de tomates, vinaigre, huile végétale, ail, amidon de maïs modifié, ail en poudre, sel, poudre de cari, épices, gomme de xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Chana dal (channadal, sel, chili, paprika, huile de canola0 • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Coriandre.
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Tags
Poitrine de poulet en dés
340 g
Mélange d'épices à l'indienne
9 g
Chutney à la mangue
4 tbsp
Pâte de cari
2 tbsp
Poivron
1 unit(s)
Courgette
1 unit(s)
Riz basmati
0.75 cup
Coriandre
7 g
Chana dal
28 g
Huile
1 tbsp
Sel
0.25 tsp
Beurre
3 tbsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop cilantro.
- Pat chicken dry with paper towels.
- To a large bowl, add chicken, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then flip chicken to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches, using 1/2 tbsp oil per batch, if necessary.)
- Sear for 1-2 min per side, until chicken is golden. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Remove the pan from heat. Transfer chicken to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add peppers and zucchini. Cook for 1-2 min, stirring occasionally, until slightly softened. Season with salt and pepper.
- Add remaining Indian Spice Mix and curry paste. Cook for 30 sec, stirring often, until fragrant.
- To the pan with veggies, add chicken, mango chutney and 1/3 cup (2/3 cup) water. Cook, stirring often, until sauce comes to a simmer.
- Once simmering, reduce heat to medium.
- Simmer for 3-4 min, stirring occasionally, until chicken is cooked through.** (TIP: If sauce reduces too much, add water to the pan, 1 tbsp at a time, until desired consistency is reached.)
- Season with salt and pepper.
- To the pot with rice, add half the cilantro and 2 tbsp (4 tbsp) butter, then fluff with a fork until butter melts.
- Divide rice between bowls. Spoon mango chutney chicken curry over top.
- Sprinkle with chana dal and remaining cilantro.
880
kcal
Calories
33
g
Fat
13
g
Saturated Fat
97
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
52
g
Protein
175
mg
Cholesterol
970
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
