avec patates douces et échalotes frites
Ingrédients : Filets de poitrine de poulet • Lait de coco (extrait de noix de coco, eau) • Patates douces • Riz basmati • Oignon jaune • 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) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Concentré de bouillon de miso (soya) (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) • Coriandre.
Allergens
Tags
Filets de poitrines de poulet
320 g
Riz basmati
0.75 cup
Patates douces
1 unit(s)
Oignon, en tranches
56 g
Coriandre
7 g
Lait de coco
1 unit(s)
Pâte de cari
2 tbsp
Concentré de bouillon de miso
2 unit(s)
Échalotes frites
28 g
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
1 tbsp
- Before starting, to a medium pot, add 1 tbsp (2 tbsp) butter, 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.
- Wash and dry all produce.
- 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.
- Heat a large non-stick pan over medium-high.
- While pan heats, peel, then cut sweet potato into 1/4-inch pieces.
- When hot, add sweet potatoes, 3/4 cup (1 cup) water and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Cook for 4-5 min, stirring often, until sweet potatoes begin to soften and water has evaporated.
- While sweet potatoes cook, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
- Push sweet potatoes onto one half of the pan. On remaining side, add 1/2 tbsp (1 tbsp) oil, then chicken and onions. Cook for 2-3 min, stirring often, until golden.
- Add curry paste, coconut milk and miso broth concentrate. Season with salt and pepper. Reduce heat to medium. Cook for 3-4 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- Fluff rice with a fork. Stir in half the crispy shallots.
- Divide rice between bowls.
- Top with curry and remaining crispy shallots.
- Using scissors, snip cilantro over top.
930
kcal
Calories
42
g
Fat
26
g
Saturated Fat
94
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
49
g
Protein
140
mg
Cholesterol
680
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
5
mg
Iron
avec patates douces et échalotes frites
avec patates douces et échalotes frites
avec patates douces et échalotes frites
avec patates douces et échalotes frites
avec citronnelle, bok choy et nouilles ramen