avec carottes et riz à l’ail
Ce cari facile et rapide à préparer contient des carottes et du poulet tendre nappés de crème et de tikka masala! Les arômes vous donneront envie de vous régaler avant même que les assiettes ne soient servies. Ingrédients : Poitrine de poulet • Carottes • Riz basmati • Sauce au cari tikka (eau, concentré de tomates, oignons, sucre, substances laitières modifiées, huile de soya, vinaigre, amidon de maïs modifié, sel, ail, huile de canola, jus de citron concentré, poudre d'ail, poudre d'oignon, assaisonnement, épices, polysorbate 60, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • 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) • Épinards • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Ail.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit
Riz basmati
0.75 cup
Carotte
1 unit
Bébés épinards
28 g
Gousses d'ail
1 unit
Sauce tikka
0.5 cup
Pâte de cari
2 tbsp
Sel d'ail
1 tsp
Crème
56 mL
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
1 tbsp
- Peel, then mince or grate garlic.
- Heat a medium pot over medium heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min.
- 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 until rice is tender and liquid is absorbed, 12-14 min.
- 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 heat.
- When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min.
- Season with salt and pepper, to taste, 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 until golden-brown, 2-3 min per side. (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 carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
- Fluff garlic rice with a fork.
- Divide rice between plates. Top with chicken tikka masala.
750
kcal
Calories
25
g
Fat
9
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
48
g
Protein
160
mg
Cholesterol
1350
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
4
mg
Iron
avec pois mange-tout et graines de sésame