avec poivrons et riz à l’ail
Cet audacieux cari facile et rapide à préparer contient des poivrons sucrés et du poulet tikka masala tendre à la crème de lait de coco! Les arômes vous donneront envie de vous régaler avant même que la table ne soit mise.
Allergens
Utensils
Tags
Haut de cuisse de poulet
4 unit
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
Huile
1.5 tbsp
Sel
0.125 tsp
Sel et Poivre
0.25 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 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 to a plate.
Pat chicken dry with paper towels. Cut into 2-inch pieces. Season with salt, pepper and half the Indian Spice Mix. 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 remaining 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 and coconut milk. Cook, stirring occasionally, until sauce is slightly thickened 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.
820
kcal
Calories
37
g
Fat
18
g
Saturated Fat
83
g
Carbohydrate
12
g
Sugar
4
g
Dietary Fiber
39
g
Protein
130
mg
Cholesterol
1260
mg
Sodium
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