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Pileći curry s kokosovim mlijekom, zelenim čilijem i đumbirom

Pileći curry s kokosovim mlijekom, zelenim čilijem i đumbirom
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Nutritivne vrijednosti

Po porciji od 360 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 620 kcal
31% DV
Ukupne masti 49.0g
75% DV
Mononezasićene masti12.6g
Polinezasićene masti3.8g
Zasićene masti31.0g
Trans masti0.1g
Ukupni ugljikohidrati 11.0g
4% DV
Vlakna2.0g
Škrob5.0g
Šećeri4.0g
Proteini 34.0g
68% DV
Životinjski proteini34.0g

O proizvodu

Kremasti pileći curry u umaku na bazi kokosovog mlijeka. Sadrži puno masti i umjerenu količinu proteina, uz relativno malo ugljikohidrata i skromnu količinu vlakana.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)8.5mcg28%
Kolin118.0mg21%
Folat (B9)28.0mcg7%
Niacin (B3)13.8mg86%
Pantotenska kiselina (B5)1.8mg36%
Riboflavin (B2)0.2mg18%
Tiamin (B1)0.1mg12%
Vitamin A42.0mcg5%
Vitamin B120.5mcg21%
Vitamin B60.9mg56%
Vitamin C7.8mg9%
Vitamin D0.2mcg1%
Vitamin E1.1mg7%
Vitamin K8.4mcg7%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij52.0mg5%
Bakar210.0mcg23%
Željezo3.2mg18%
Magnezij58.0mg14%
Fosfor330.0mg47%
Kalij640.0mg14%
Selen31.0mcg56%
Natrij520.0mg23%
Cink2.4mg22%

Kari od piletine s kokosom, zelenim čilijem i đumbirom

Uvodna napomena


Ovaj kari temelji se na suzdržanosti: omekšani luk, đumbir, češnjak i kari u prahu povezani kokosovim mlijekom, a zatim dovršeni piletinom koja ostaje mekana i potpuno začinjena. Umak treba biti gladak, lagano zgusnut i mirisan, a ne težak. Njegova ravnoteža ovisi o čistoj ljutini, odmjerenoj količini soli i tihoj raskoši kokosa.

Osnove recepta


  • Kategorija jela: Kari

  • Kuhinja ili podrijetlo: Nadahnuto južnoazijskom kuhinjom

  • Vrsta jela: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 360 g

  • Vrijeme pripreme: 15 minuta

  • Vrijeme kuhanja: 25 minuta

  • Ukupno vrijeme: 40 minuta

  • Težina: Srednje zahtjevno


    • Oprema


  • 1 teški lonac ili tava za pirjanje, 24 cm

  • 1 daska za rezanje

  • 1 oštar nož

  • 1 drvena kuhača ili lopatica otporna na toplinu

  • 1 poklopac


    • Sastojci


    Kari


  • Piletina, 180 g, narezana na komade od 3 cm

  • Kokosovo mlijeko, 120 g

  • Luk, 35 g, tanko narezan

  • Zeleni čili, 5 g, tanko narezan

  • Češnjak, 6 g, vrlo sitno nasjeckan

  • Đumbir, 8 g, vrlo sitno nasjeckan

  • Biljno ulje, 10 g

  • Kari u prahu, 4 g

  • Sol, 2 g


    • Postupak


  • 1. Stavite lonac na srednje jaku vatru i dodajte biljno ulje. Zagrijavajte 30 sekundi, zatim dodajte luk i prstohvat soli. Kuhajte 4 do 5 minuta, često miješajući, dok luk ne omekša, postane proziran i počne razvijati slatkoću bez tamnjenja.

  • 2. Dodajte češnjak, đumbir i zeleni čili. Kuhajte 1 minutu, neprestano miješajući, dok ne zamiriše i dok se ne izgubi sirova oštrina aromatičnih sastojaka.

  • 3. Dodajte kari u prahu i kuhajte 30 sekundi, stalno miješajući, dok začin ne postane aromatičan i malo tamniji.

  • 4. Dodajte piletinu i preostalu sol. Promiješajte kako bi se komadi ravnomjerno obložili začinjenom bazom. Kuhajte 3 do 4 minute, okrećući piletinu tako da izvana izgubi sirovu ružičastu boju.

  • 5. Ulijte kokosovo mlijeko i na srednje laganoj vatri dovedite do laganog vrenja. Kuhajte nepoklopljeno 10 do 12 minuta, povremeno miješajući, dok piletina ne bude potpuno kuhana, a umak reduciran do gustoće koja lagano oblaže.

  • 6. Smanjite vatru na laganu i kuhajte još 2 minute. Umak treba biti sjajan i povezan, prianjati uz piletinu bez razdvajanja. Kušajte i po potrebi prilagodite sol samo ako je nužno, unutar odmjerene ravnoteže.

  • 7. Maknite s vatre i ostavite da odstoji 2 minute prije posluživanja. Time se umak stabilizira, a piletina dobiva čišći završni dojam.


    • Serviranje i posluživanje


    Žlicom stavite kari u toplu plitku zdjelu, slažući piletinu u kompaktan humak i okružujući je s dovoljno umaka da se prirodno razlije. Završni tanjur treba djelovati skladno i promišljeno, s kokosovim umakom sjajnog izgleda i čilijem vidljivim u finim, urednim linijama.

    Profesionalne napomene


  • Luk neka ostane blijed; tamnjenje će prigušiti nježnost kokosa.

  • Dodajte kari u prahu izravno u aromatičnu bazu kako bi se otvorio prije nego što dodate kokosovo mlijeko.

  • Umak na kraju treba biti taman toliko gust da obloži piletinu; ako se previše reducira, jelo gubi ravnotežu.
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