avec poivrons et riz à l’ail
Ce cari facile et rapide à préparer contient des poivrons et du poulet tikka masala tendre nappés de lait de coco crèmeux! Les arômes vous donneront envie de vous régaler avant même que la table ne soit mise.
Allergens
Utensils
Tags
Filets de poitrines de poulet
340 g
Riz basmati
0.75 cup
Poivron
160 g
Coriandre
7 g
Bébés épinards
56 g
Purée d’ail
1 tbsp
Sauce tikka
0.5 cup
Lait de coco
165 mL
Mélange d'épices à l'indienne
1 tbsp
Sucre
0.5 tsp
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. 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.
While rice cooks, core, then cut pepper into 1/2-inch slices. Roughly chop spinach. Roughly chop cilantro.
Heat a large non-stick pan over medium high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer peppers to a plate.
Pat chicken dry with paper towels. Cut each piece in half crosswise. Season with salt and pepper. Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through in this step!)
Add Indian Spice Mix and remaining garlic puree to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, coconut milk and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add peppers and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
Fluff rice with a fork, then stir in half the cilantro. Divide rice between plates. Top with chicken, veggies and sauce. Sprinkle remaining cilantro over top.
860
kcal
Calories
35
g
Fat
17
g
Saturated Fat
85
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
50
g
Protein
125
mg
Cholesterol
1020
mg
Sodium
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