avec pains plats grillés
Ingrédients : Poitrines de poulet biologique • Pommes de terre en dés (sulfites) (pommes de terre, métabisulfite de sodium) • Lait de coco (extrait de noix de coco, eau) • Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Lime • 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) • Carotte • Oignon jaune • Petits pois • Sauce au yogourt (lait) (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Coriandre.
Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Pommes de terre, en dés
250 g
Carotte, en juliennes
56 g
Oignon, haché
56 g
Purée de gingembre et d’ail
2 tbsp
Lait de coco
1 unit(s)
Coriandre
7 g
Petits pois
56 g
Lime
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Pain plat
2 unit(s)
Pâte de cari
4 tbsp
Sauce au yogourt
3 tbsp
Huile*
2 tbsp
Sel*
0.33 tsp
Poivre*
0.13 tsp
Sucre*
0.25 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet and brush with half the curry paste. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
- When the oil is hot, add onions. Season with salt. Cook for 2-3 min, stirring often, until onions are almost tender.
- Add ginger-garlic puree and remaining curry paste. Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and coconut milk. Season with salt and pepper. Stir to combine.
- Bring to a simmer over medium-high.
- Once simmering, reduce heat to medium. add carrots, potatoes and green peas. Stir to combine. Cover and cook for 4-6 min, stirring occasionally, until slightly reduced. Season with salt and pepper.
- Meanwhile, in a small microwave-safe bowl, add 1 tbsp (2 tbsp) butter. Microwave in 30 sec increments, until butter is melted.
- On another unlined baking sheet, arrange flatbreads. Brush with melted butter.
- Toast in the top of the oven for 2-4 min, until golden. (TIP: Keep an eye on flatbreads, so they don't burn!)
- Meanwhile, roughly chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add yogurt sauce, half the lime zest and cilantro. Season with salt and pepper, then stir to combine.
- Add remaining lime zest and lime juice to curry.
- Thinly slice chicken.
- Divide curry between bowls.
- Divide chicken between bowls.
- Drizzle cilantro-yogurt sauce over top.
- Squeeze lime wedge over top.
- Cut flatbread in half and serve on the side.
1300
kcal
Calories
58
g
Fat
29
g
Saturated Fat
138
g
Carbohydrate
20
g
Sugar
15
g
Dietary Fiber
61
g
Protein
160
mg
Cholesterol
1450
mg
Sodium
0.5
g
Trans Fat
3000
mg
Potassium
300
mg
Calcium
10
mg
Iron
