avec carottes et riz à l’ail
Cet audacieux cari facile et rapide à préparer contient des carottes et du poulet tikka masala tendre à la crème! Les arômes vous donneront envie de vous régaler avant même que la table ne soit mise. Ingrédients : Filets de poitrine de poulet • Carotte • 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) • 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) • Épinards • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Ail.
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Riz basmati
0.75 cup
Carotte
1 unit(s)
Jeunes épinards
28 g
Gousses d'ail
1 unit(s)
Sauce tikka
0.5 cup
Pâte de cari
2 tbsp
Sel d’ail
4 g
Crème
56 mL
Sel*
0.125 tsp
Poivre*
0.125 tsp
Huile*
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook for 5-6 min, stirring often, until water is absorbed and carrots are tender-crisp.
- Season with salt and pepper, then transfer to a plate.
- Pat chicken dry with paper towels.
- Cut into 1-inch pieces. Season with remaining garlic salt and pepper.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook for 2-3 min per side, until golden (NOTE: Chicken will finish cooking in the next step.)
- To the pan with chicken, add curry paste. Cook for 30 sec, stirring often, until fragrant.
- Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water.
- Cook for 5-7 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
- Fluff garlic rice with a fork.
- Divide rice between plates. Top with chicken tikka masala.
740
kcal
Calories
25
g
Fat
9
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
48
g
Protein
160
mg
Cholesterol
1350
mg
Sodium
0.3
g
Trans Fat
1300
mg
Potassium
125
mg
Calcium
4
mg
Iron
