Golden Chicken Curry
with Green Beans, Bell Peppers and Yellow Rice- Moutarde
- Sulfites
The secret ingredient in this golden-hued rice is turmeric, which has powerful anti-inflammatory and anti-oxidant properties that may help our bodies fight against diseases.
Ingrédients
340 g
Haut de cuisse de poulet
227 g
Poivron rouge
10 g
Ail
30 g
Gingembre
170 g
Haricots verts, parés
10 g
Coriandre
1 cs
Poudre de cari doux
(Contient: Moutarde, Sulfites)
170 g
Riz basmati
1 g
Cardamome moulue
¼ cc
Curcuma
1 boîte(s)
Tomates en dés
1 pièce(s)
Concentré de bouillon de poulet
56 g
Oignon rouge
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Wash and dry all produce.* In a medium pot, bring 1 1/2 cups salted water (double for 4 ppl) to a boil. Core, then cut the bell pepper(s) into thin strips. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 ppl).
Add the rice, a pinch of cardamom and a pinch of turmeric to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a medium bowl, coat the chicken with half the curry powder and a drizzle of oil. Season with salt and pepper.
Heat a large non-stick pan over medium heat. Add the chicken to the dry pan. Cook until golden-brown, 2-3 min per side. Transfer to a plate. (Don't worry if the chicken is not cooked through at this step!) Add a drizzle of oil, then the onions and bell peppers. Cook, stirring occasionally, until the peppers start to soften, 2-3 min.
Add the garlic, ginger and remaining curry powder to the pan. Cook for 1 min. Add the diced tomatoes, broth concentrate(s) and 1/4 cup water (double for 4 people). Bring to a boil over high heat, then reduce heat to medium-low. Add the chicken and beans. Simmer until the chicken is cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 175°F.**)
Meanwhile, roughly chop the cilantro. When the rice is finished cooking, fluff with a fork and stir in half the cilantro. Season with salt and pepper.
Divide the golden rice between bowls. Top with the chicken curry. Sprinkle with the remaining cilantro.
