Sweet Coconut Chicken Curry
With Fluffy Basmati Rice
Easy peasey chicken curry is on the menu! Curry paste is tempered with silky coconut milk for young foodies.
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
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.
