Cari de poulet korma
avec riz et pain naan
Fait à base de noix de cajou, ce cari crémeux de poulet pourrait vous offrir les saveurs que vous cherchiez! Les aromates et les épices se marient dans une sauce veloutée irrésistible. Le tout repose sur un lit de riz onctueux et s’accompagne d’un pain naan chaud et moelleux… C’est votre estomac qui sera content!
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.
Ingrédients
4 pièce(s)
Haut de cuisse de poulet
½ tasse(s)
Sauce tikka
(Contient Lait)
28 g
Noix de cajou
(Contient Noix)
¾ tasse(s)
Riz basmati
2 pièce(s)
Pain naan
(Contient Lait, Soya, Blé)
1 cs
Mélange d'épices à l'indienne
113 g
Mirepoix
3 cs
Crème sure
(Contient Lait)
1 cs
Purée d’ail
7 g
Coriandre
Pas inclus dans votre livraison
2 cs
Huile*
½ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate.
Roughly chop cilantro. Finely chop cashews. Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix, garlic puree, cashews and Indian Spice Mix. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.
While veggies cook, bring 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
When veggies have softened, stir in tikka sauce and 1/2 cup water (dbl for 4 ppl). Add chicken back to the pan. Stir to combine, then cover. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 8-10 min.**
While curry cooks, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Place in the middle of the oven until warmed through, 4-5 min. (NOTE: You can skip this step if you don't want to warm the naan!)
Stir sour cream into curry. Fluff rice with a fork. Divide rice between plates, then spoon curry over rice. Sprinkle cilantro over top. Serve naan on the side.