Indian-Style Ground Chicken Curry

Name: Indian-Style Ground Chicken Curry with Sweet Potatoes and Basmati Rice
Total time: 25 min
Yield: 2
Ingredients: 250 g Porc haché; ¾ tasse(s) Riz basmati; 1 cs Purée de gingembre et d’ail; 2 pièce(s) Tomato; 1 pièce(s) Patates douces; 56 g Oignon, haché; 1 cs Mélange d'épices à l'indienne; 1 pièce(s) Lait de coco; 2 pièce(s) Oignons verts; 1 cs Sauce soja; 1 cs Beurre non salé*; 2 cs Huile*; ¼ cc Sel*; 2 cs Pâte de cari rouge; 0.13 Poivre*

with Sweet Potatoes and Basmati Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Turkey curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Allergènes:

Senf

•Soja

•Schwefeldioxide und Sulfite

•Hvede

•Milk

•Seafood/Fruit de Mer

Produit dans une installation 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.

Durée de préparation25 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Porc haché

¾ tasse(s)

Riz basmati

1 cs

Purée de gingembre et d’ail

2 pièce(s)

Tomato

1 pièce(s)

Patates douces

56 g

Oignon, haché

1 cs

Mélange d'épices à l'indienne

1 pièce(s)

Lait de coco

2 pièce(s)

Oignons verts

1 cs

Sauce soja

2 cs

Pâte de cari rouge

Pas inclus dans votre livraison

1 cs

Beurre non salé*

2 cs

Huile*

¼ cc

Sel*

0.13

Poivre*

Informations nutritionnelles

Énergie (kcal)280 kcal

Énergie (kJ)1171 kJ

Graisses3 g

Glucides58 g

dont sucres9 g

Fibres7 g

Protéines8 g

Sel1 mg

Ustensiles

•Plaque de cuisson

•Casserole moyenne

•Papier sulfurisé

•Verre doseur

•Cuillères à mesurer

•Grande poêle antiadhésive

Instructions

Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.

Cut tomato into 1/2-inch pieces. Thinly slice green onions.Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken and onions. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Reduce heat to medium, then add tomatoes to the pan with chicken. Cook, stirring occasionally, until tender, 3-4 min. Add red curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste. Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter. Divide rice between plates. Top with curry.Sprinkle remaining green onions over top.