avec riz et pains plats à l’ail
Fait à base de noix de cajou, ce cari crémeux de poulet pourrait vous offrir les saveurs que vous cherchez! Les aromates et les épices se marient dans une sauce veloutée irrésistible. Le tout repose sur un lit de riz onctueux et s’accompagne d’un pain plat moelleux à l’ail… C’est votre estomac qui sera content!
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Sauce tikka
0.5 cup
Noix de cajou, hachées
28 g
Riz basmati
0.75 cup
Pain plat
2 unit(s)
Pâte de cari
2 tbsp
Oignon jaune
1 unit(s)
Crème
56 mL
Ail, bulbe
unit(s)
Gousses d'ail
3 unit(s)
Coriandre
7 g
Poivre
0.125 tsp
Huile
2 tbsp
Sel
0.375 tsp
Beurre non salé
3 tbsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat chicken dry with paper towels.
- Cut into 1/2-inch pieces, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Transfer to a plate.
- Roughly chop cilantro.
- Finely chop cashews.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch pieces.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste.
- Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.
- Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.
- Add chicken back to the pan. Stir to combine.
- Cover and cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.**
- Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine.
- Brush garlic oil over flatbreads, then transfer to an unlined baking sheet.
- Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.
- Remove curry from heat, then stir in cream.
- Fluff rice with a fork. Divide between plates, then spoon curry over top.
- Sprinkle with cilantro.
- Serve garlic flatbreads alongside.
1290
kcal
Calories
62
g
Fat
23
g
Saturated Fat
133
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
49
g
Protein
215
mg
Cholesterol
1610
mg
Sodium
1.5
g
Trans Fat
1050
mg
Potassium
225
mg
Calcium
9
mg
Iron
avec riz et pains plats à l’ail
avec riz et pains plats à l’ail
avec hauts de cuisse de poulet, flocons de piment et ciboulette
