Indian Chicken and ___ Curry
with Cilantro Rice and Raita
A rich curry over herbed rice is medicine for the soul on any night of the week. No one will know how quick it was to throw together! Add in a cooling yogurt sauce and you have a restaurant-quality meal, right from your own kitchen.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Poitrine de poulet en dés
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
3 cs
Sauce au yogourt
(Contient: Lait)
1 pièce(s)
Tomate
7 g
Coriandre
2 cs
Pâte de cari
(Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Sulfites, Soya)
56 ml
Crème
(Contient: Lait)
1 pièce(s)
Oignon jaune
1 pièce(s)
Mini concombres
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 - 15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Finely chop cucumber.
- Finely chop cilantro.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once, 2-3 min per side until golden. Don't crowd the pan; work in batches if needed.
- Transfer chicken to a plate. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Reheat the pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add ginger-garlic puree and curry paste. Cook for 1 min, stirring often, until fragrant.
- Add cream, tomatoes and 1/3 cup (2/3 cup) water. Return chicken and any resting juices to pan. Bring to simmer.
- Reduce heat to medium-low. Cook, 5 - 7 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- Meanwhile, in a small bowl, combine yogurt sauce and cucumber.
- To the pot with rice, add half the cilantro. Fluff and mix in with fork.
- Divide rice and curry between bowls.
- Dollop raita over top.
- Sprinkle with remaining cilantro.
