avec carottes et riz à l’ail
Cet audacieux cari facile et rapide à préparer contient des carottes et du poulet tikka masala tendre à la crème! Les arômes vous donneront envie de vous régaler avant même que la table ne soit mise. Ingrédients : Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Courge musquée • Pennes (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Épinards • Échalote • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Sauge • Flocons de piment • Ail.
Allergens
Utensils
Tags
Haut de cuisse de poulet
270 g
Riz basmati
0.75 cup
Carotte
1 unit(s)
Bébés épinards
28 g
Gousses d'ail
1 unit(s)
Sauce tikka
0.5 cup
Pâte de cari
2 tbsp
Sel d'ail
4 g
Crème
56 mL
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook for 5-6 min, stirring often, until water is absorbed and carrots are tender-crisp.
- Season with salt and pepper, then transfer to a plate.
- Pat chicken dry with paper towels.
- Cut into 1-inch pieces. Season with remaining garlic salt and pepper.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in the next step.)
- To the pan with chicken, add curry paste. Cook for 30 sec, stirring often, until fragrant.
- Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water.
- Cook for 5-7 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Add carrots and spinach. Season with salt and pepper, then stir for 1-2 min, until spinach wilts.
- Fluff garlic rice with a fork.
- Divide rice between plates. Top with chicken tikka masala.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
710
kcal
Calories
26
g
Fat
9
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
37
g
Protein
170
mg
Cholesterol
1410
mg
Sodium
0.3
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
