Bangladeshi Chicken Curry
with Cauliflower, Zucchini and Mint Chutney
This fresh, fragrant curry gets it’s flavour from a delicious Bangladeshi curry powder. A mild yet tasty base of ginger, garlic, mild chili powder and spices is revived with fresh lime and creamy crema, all on a bed of pillowy rice. Divine!
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
340 g
Haut de cuisse de poulet
170 g
Riz basmati
285 g
Chou-fleur, en fleurons
1 pièce(s)
Courgette
113 g
Oignon, haché
30 g
Gingembre
10 g
Ail
2 cs
Cari en poudre bangladais
1 cc
Assaisonnement au chili
1 pièce(s)
Lime
10 g
Menthe
1 pièce(s)
Concentré de bouillon de légumes
½ tasse(s)
Crème sure
(Contient Lait)
Pas inclus dans votre livraison
½ cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Peel and mince 1 tbsp ginger (double for 4 people). Cut the lime into wedges. Roughly chop the mint leaves. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil
Make the curry: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onion, curry powder and as much spicy chili powder as you like. Cook, stirring occasionally, until the onion softens, 3-4 min. Add the chicken, garlic and all but 1/4 tsp ginger. Cook, stirring occasionally, until the chicken is golden-brown, 4-5 min.
Add the broth concentrate(s), zucchini, cauliflower and 21/2 cups water (double for 4 people). Season generously with salt and pepper. Reduce the heat to medium-low and simmer until the sauce thickens slightly, 10-12 min.
Cook the rice: Meanwhile, add the rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.
Make the mint chutney: Meanwhile, in a small bowl, combine the mint, sugar, remaining 1/4 tsp ginger, squeeze of 2 lime wedges and a drizzle of oil. Season with salt.
Finish and serve: Remove the curry from the heat and stir in the sour cream. Season with salt and pepper. Divide the rice between bowls and top with a hearty scoop of curry. Serve with mint chutney and squeeze of a lime wedge, if desired. Enjoy!