avec riz basmati et pains plats à l’ail grillés
Ingrédients : Poulet haché • 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) • Poivron • Riz basmati • Sauce au cari tikka (lait) (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) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Petits pois • Oignon jaune • 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) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Poulet haché
250 g
Sauce tikka
0.5 cup
Pâte de cari
2 tbsp
Riz basmati
0.75 cup
Crème
56 mL
Petits pois
56 g
Oignon, haché
56 g
Poivron
1 unit(s)
Sel d’ail
4 g
Pain plat
2 unit(s)
Huile*
0.5 tbsp
Sel*
0.188 tsp
Butter*
2 tbsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a medium pot over medium.
- Using a strainer, rinse rice until water runs clear.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot for 30 sec, until melted.
- Add rice and half the onions to the pot. Cook for 2-3 min, stirring often, until onions soften.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook for 4-6 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- To the pan with chicken, add peppers, peas and remaining onions.
- Cook for 3-5 min, stirring often, until veggies are tender-crisp.
- To the pan with chicken and veggies, add curry paste.
- Cook for 30 sec, stirring often, until well combined.
- Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 3-5 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Meanwhile, in a small microwavable bowl (or a small pot over low), melt 1 tbsp (2 tbsp) butter.
- On an unlined baking sheet, arrange flatbreads. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.
- Toast flatbreads in the middle of the oven for 2-4 min, until warmed through. (TIP: Keep an eye on them so they don't burn!)
- Fluff rice with a fork.
- Cut toasted garlic flatbreads into quarters.
- Divide rice between bowls. Top with chicken tikka.
- Serve flatbreads alongside.
1070
kcal
Calories
42
g
Fat
18
g
Saturated Fat
130
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
41
g
Protein
175
mg
Cholesterol
1860
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
8
mg
Iron
