Indian-Style Ground Chicken Curry
with Sweet Potatoes and Basmati Rice
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!
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
1 pièce(s)
Tofu
(Contient Soya)
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
(Contient Moutarde)
1 pièce(s)
Lait de coco
2 pièce(s)
Oignons verts
1 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
2 cs
Pâte de cari rouge
(Contient Fruit de Mer/Seafood)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
2 cs
Huile*
¼ cc
Sel*
0.13
Poivre*
Informations nutritionnelles
Ustensiles
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.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the chicken, until crispy 6-7 min.