avec boulgour à l'ail
En plus d'être cémeux et épicé, ce cari de poulet à la noix de coco vous propose d'irrésistibles touches d'ail et de gingembre! Et pour faire changement du riz, ce cari plutôt sur un délicieux lit de boulgour à l'ail. Ingrédients : Poulet haché • Lait de coco (extrait de noix de coco, eau) • Boulgour (semoule de blé dur) (blé) • Courgette • Oignon rouge • Épinards • 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) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Coriandre • Ail.
Allergens
Utensils
Tags
Poulet haché
250 g
Gousses d'ail
2 unit(s)
Oignon rouge
0.5 unit(s)
Pâte de cari
2 tbsp
Boulgour
0.5 cup
Coriandre
7 g
Lait de coco
0.5 unit(s)
Concentré de bouillon de poulet
1 unit(s)
Jeunes épinards
56 g
Courgette
0.5 unit(s)
Sucre*
0.25 tsp
Sel*
0.625 tsp
Poivre*
0.125 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Roughly chop cilantro.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot for 1 min, until melted.
- Add half the garlic. Cook 1 min, stirring often, until fragrant.
- Add half the broth concentrate, 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot 30 sec, until melted.
- Add onions, zucchini, remaining garlic, chicken and 1/4 tsp (1/2 tsp) sugar. Cook 4-5 min, stirring occasionally, until chicken is cooked through.**
- Season with salt and pepper.
- To the pot with chicken, add curry paste, coconut milk, remaining broth concentrate and 1/4 cup (1/2 cup) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low and simmer 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat.
- Add spinach. Stir 1-2 min, until wilted.
- Fluff bulgur with a fork.
- Divide bulgur between bowls. Top with chicken curry.
- Sprinkle with cilantro.
560
kcal
Calories
28
g
Fat
15
g
Saturated Fat
50
g
Carbohydrate
5
g
Sugar
8
g
Dietary Fiber
31
g
Protein
125
mg
Cholesterol
1050
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
