Riz Curry au Poulet by @niangcook

N/A

4 servings

🍗

4

Chicken Thighs

🧄

4 cloves

Garlic

🌶️

1.5

Vegetarian Chili Pepper

🫑

1

Green Bell Pepper

🧅

150 g

Spring Onion

🧂

7.5 g

Salt

🌶️

2 g

Black Pepper

🍛

30 ml

Curry Powder

🟡

2.5 g

Turmeric

🫚

2 g

Ginger

🧂

Salt

🌶️

Black Pepper

🫑

75 g

Red Onion

🥕

100 g

Carrot

🍌

180 g

Ripe Plantain

🍚

300 ml

Rice

💧

380 ml

Water

🍅

360 g

Tomato

🌶️

1.5

Red Bell Pepper

🥫

15 ml

Tomato Paste

Preparation Steps

  1. Step 1/13

    Finely chop the garlic, vegetarian pepper, green bell pepper, and scallions.

    garlic
    vegetarian pepper
    green bell pepper
    scallion
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Combine the chopped aromatics with 1 tablespoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

    garlic
    vegetarian pepper
    green bell pepper
    scallion
    curry powder
    ground turmeric
    ground ginger
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/13

    Coat the 4 chicken thighs with the marinade, then rest them for 15 minutes.

    chicken thighs
    🥣mixing bowl

  4. Step 4/13

    Dice the red onion, carrot, tomatoes, and red bell pepper.

    red onion
    carrot
    tomato
    red bell pepper
    🔪chef's knife
    🪵cutting board

  5. Step 5/13

    Peel the ripe plantain, then cut it into thick rounds.

    ripe plantain
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Heat 2 tablespoons vegetable oil in a deep pan over medium-high heat, then brown the marinated chicken for 4 minutes per side.

    vegetable oil
    chicken thighs
    🥢tongs

  7. Step 7/13

    Transfer the browned chicken to a plate, then add the diced red onion and carrot to the pan.

    chicken thighs
    red onion
    carrot
    🍽️plate
    🥄wooden spoon

  8. Step 8/13

    Sauté the onion and carrot for 4 minutes, then stir in the remaining curry powder, turmeric, ginger, salt, and black pepper.

    red onion
    carrot
    curry powder
    ground turmeric
    ground ginger
    salt
    black pepper
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/13

    Add the diced tomatoes, red bell pepper, and tomato paste, then cook for 6 minutes until the tomatoes become saucy.

    tomato
    red bell pepper
    tomato paste
    🥄wooden spoon

  10. Step 10/13

    Stir the white rice into the tomato sauce, then pour in 375 ml water.

    white rice
    water
    🥄wooden spoon
    🥛measuring cup

  11. Step 11/13

    Return the chicken thighs to the pan, then cover and simmer on low heat for 20 minutes.

    chicken thighs
    🥢tongs

  12. Step 12/13

    Heat the remaining 1 tablespoon vegetable oil in a separate pan, then fry the plantain rounds for 2 to 3 minutes per side.

    vegetable oil
    ripe plantain
    🥢tongs

  13. Step 13/13

    Rest the curry rice for 5 minutes, then serve it with the fried plantain.

    ripe plantain
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Seasonings, Fruits, Starchy Foods, Liquids, Condiments

Ingredients

Chicken thighs, Garlic, Vegetarian chili pepper, Green bell pepper, Spring onion, Salt, Black pepper, Curry powder, Turmeric, Ginger, Red onion, Carrot, Ripe plantain, Rice, Water, Tomato, Red bell pepper, Tomato paste

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Egg-free, Nut-free

Calories

685 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 78g, Fat: 27g, Fiber: 7g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 850mg, Iron: 3.5mg, Calcium: 70mg, Sodium: 720mg

Vitamins

Vitamin A: 650µg, Vitamin C: 95mg, Vitamin B6: 0.8mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring cup, measuring spoons, wooden spoon, tongs, plate

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-pot meal

Occasions

Lunch, Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Caribbean, French Caribbean, West Indian

Geographic

to inform

Various

Aspect

Texture

Tender, Fluffy, Juicy, Soft, Creamy

Flavors

Savory, Aromatic, Mildly spicy, Sweet, Earthy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C / 40°F,Reheat chicken and rice to steaming hot), freezer : 2 months (Freeze in airtight portions,Freeze rice and chicken after cooling,Thaw overnight in the refrigerator)