Ingrédients pour Curry Chicken With Pearl Onions
- White Pearl Onions
- Boneless Skinless Chicken Breasts
- Curry Powder
- No Salt Added Tomato Sauce
- White Wine
- Red Chili Paste
- 2 cloves minced garlic
- 3 tablespoons olive oil
Cuisinez plus intelligemment avec Sous, votre compagnon de cuisine
Il vous manque un ingrédient pour cette recette de Curry Chicken With Pearl Onions ? Besoin d'un accord mets-vins parfait ou d'une idée d'accompagnement sain ? Ne devinez plus, demandez à Sous ! Votre sous-chef alimenté par l'IA est prêt à vous aider à échanger des ingrédients, à ajuster les portions et à découvrir des astuces de saveur en quelques secondes.
Comment préparer Curry Chicken With Pearl Onions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts and cook until browned on both sides and cooked through (about 6-8 minutes per side).
- Remove chicken from skillet and set aside to cool slightly. Once cool, slice thinly.
- Add 1 tablespoon olive oil to the same skillet. Add 1 cup pearl onions and cook until softened, about 5 minutes. Stir in 1 tablespoon of green chili paste, 2 cloves minced garlic, and 2 tablespoons of your favorite curry powder. Cook for 1 minute more, stirring constantly.
- Cook until the onions are translucent and softened, about 5-7 minutes.
- Return the sliced chicken to the skillet. Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/2 cup dry white wine.
- Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
- Serve hot over rice or naan bread. Garnish with fresh cilantro (optional).
Informations nutritionnelles (Approximatif par portion)
Sodium
3 g
Sucre
24g
Matières grasses
6g
Glucides
4g
