Sweet Coconut Chicken Curry
With Fluffy Basmati Rice- Blé
- Lait
- Moutarde
- Lait
- Poisson
- Gluten
- Soya
- Crustacés
- Oeuf
- Sésame
- Sulfites
- Blé
- Noix
- Peut contenir des traces d’allergènes
- Arachides
- Triticale
Easy peasey chicken curry is on the menu! Curry paste is tempered with silky coconut milk for young foodies.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Lait de coco
2 cs
Pâte de cari
(Peut contenir : Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)
¾ tasse(s)
Riz basmati
(Peut contenir : Moutarde, Lait, Poisson, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix, Arachides)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Soya, Sulfites)
56 g
Petits pois
7 g
Coriandre
1 cs
Noix de coco, râpée
(Peut contenir : Moutarde, Lait, Poisson, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix, Arachides, Triticale)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Moutarde, Lait, Soya, Sésame, Sulfites, Noix, Arachides)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F. Add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Wash and dry all produce. - To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
- Heat large non-stick pan over medium heat.
- When hot, add coconut to the dry pan. Toast, stirring often, until golden, 1-2 min.
- Transfer to a plate.
- In the same pan, heat 1 tbsp (2 tbsp) oil, then add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet Roast in the middle of the oven for 10-12 min, until cooked through.**
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl to melt. Add curry paste, remaining Cream Sauce Spice Blend and Garlic-Ginger Puree. Cook for 30 sec, stirring constatnly until fragrant.
- Add 1/2 cup (1 cup) water, peas and coconut milk. Cook for 4-5 min, until slightly thickened.
- Remove the pan from heat, then season with salt and pepper, to taste.
- Meanwhile, roughly chop cilantro.
- Once chicken is cooked, thinly slice.
- Add chicken and any juices to the pan with curry sauce. Stir to combine.
- Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter and half the cilantro.
- Divide the rice between bowls.
- Top with chicken curry.
- Top with toasted curry and remaining cilantro.
