Cari de poulet et de pommes de terre

Familiale

avec riz basmati au beurre

8 min

Difficulté: 2/3

Indienne

Cette recette de cari au poulet simple et rapide regorge de saveurs. Elle est préparée en un rien de temps et agrémentée d'une sauce tikka crémeuse et d'un riz basmati au beurre! Voilà un repas qui plaira à toute la famille.

Allergens

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Tags

Familiale

Ingrédients

Poitrines de poulet

2 unit(s)

Riz basmati

0.75 cup

Pommes de terre à chair jaune

200 g

Bébés épinards

28 g

Oignon jaune

1 unit(s)

Sauce tikka

0.5 cup

Pâte de cari

2 tbsp

Sel d'ail

1 tsp

Crème

56 mL

Beurre non salé

2 tbsp

Huile

1 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Cut potatoes into 1/2-inch pieces.
Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
Roughly chop spinach, if desired.
Add rice to the boiling water. Reduce heat to low.
Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat, then add spinach. Set aside, still covered.

Pat chicken dry with paper towels. Cut into 1-inch pieces.
Season with remaining garlic salt and pepper.

Heat a large non-stick pan over medium-high heat (Note: Heat large non-stick pan over high heat for 4 ppl).
When hot, add 1 tbsp (2 tbsp) butter, then chicken and onions. Cook, tossing often, until onions are tender and chicken is golden, 4-5 min (NOTE: Chicken will finish cooking in the next step.)

Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec.
Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.**
Add roasted potatoes, then stir to combine. Season with salt and pepper, to taste.
Remove from heat, then cover to keep warm.