préparé avec pommes de terre à cuisson rapide
Ingrédients: Purée de pommes de terre (lait, sulfites) (pommes de terre (pommes de terre, métabisulfite de sodium), lait, beurre, flocons de pommes de terre (pommes de terre, mono- et diglycérides, pyrophosphate acide de sodium, bisulfite de sodium, acide citrique, BHA), huile de canola, sel, sorbate de potassium) • Bifteck émincé • Haricots vert • Échalote • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Sauce Worcestershire (eau, sucres (sucre, mélasse de fantaisie), sauce worcestershire concentrée (vinaigre, mélasse blackstrap, glucose, eau, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel), vinaigre, sel, épices, arôme naturel, sorbate de potassium) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Allergens
Utensils
Tags
Poitrine de poulet en dés
340 g
Pommes de terre, en dés
250 g
Pain plat
2 unit(s)
Mirepoix
113 g
Chou frisé, haché
113 g
Lait de coco
1 unit(s)
Pâte de cari
2 tbsp
Bouillon de poulet en poudre
15 g
Sauce au yogourt
3 tbsp
Mélange d'épices indien
9 g
Chana dal
28 g
Coriandre
7 g
Huile*
2 tbsp
Sucre*
0.25 tsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Pat chicken dry with paper towels.
- To a foil-lined baking sheet, add chicken, half the Indian Spice Mix, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Toss to combine.
- Arrange chicken in a single layer. Broil in the middle of the oven for 6-9 min, until golden and cooked through.
- Meanwhile, heat a large pot over high.
- While pot heats, finely chop kale, discarding any large ribs.
- Roughly chop cilantro.
- When pot is hot, add 1 tbsp (2 tbsp) oil, mirepoix, potatoes and remaining Indian Spice Mix. Cook for 2-3 min, stirring often, until fragrant and veggies are beginning to soften. Season with salt and pepper.
- Add coconut milk, stock powder, curry paste, kale and 1 1/4 cup (2 cups) water. Cook for 4-5 min, stirring often, until veggies are tender.
- While veggies cook, drizzle flatbreads with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Toast directly on the middle rack of the oven for 2-3 min, until crisp.
- Add chicken to curry. Season with salt and pepper. Stir to combine.
- Divide curry between bowls.
- Drizzle yogurt sauce over top.
- Sprinkle chana dal and cilantro over top.
- Tear or cut flatbreads and serve alongside.
1210
kcal
Calories
49
g
Fat
21
g
Saturated Fat
135
g
Carbohydrate
12
g
Sugar
15
g
Dietary Fiber
64
g
Protein
135
mg
Cholesterol
2330
mg
Sodium
0
g
Trans Fat
2800
mg
Potassium
350
mg
Calcium
11
mg
Iron
