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Piščančji curry s kokosovim mlekom, zelenim čilijem in ingverjem

Piščančji curry s kokosovim mlekom, zelenim čilijem in ingverjem
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 360 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 620 kcal
31% DV
Skupne maščobe 49.0g
75% DV
Enkrat nenasičene maščobe12.6g
Večkrat nenasičene maščobe3.8g
Nasičene maščobe31.0g
Trans maščobe0.1g
Skupni ogljikovi hidrati 11.0g
4% DV
Prehranske vlaknine2.0g
Škrob5.0g
Sladkorji4.0g
Beljakovine 34.0g
68% DV
Živalske beljakovine34.0g

O tem

Kremast piščančji curry z omako na osnovi kokosovega mleka. Vsebuje veliko maščob in zmerno količino beljakovin, ogljikovih hidratov pa je razmeroma malo, prav tako tudi vlaknin.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin8.5mcg28%
Holin118.0mg21%
Folna kislina28.0mcg7%
Niacin13.8mg86%
Pantotenska kislina1.8mg36%
Riboflavin0.2mg18%
Tiamin0.1mg12%
Vitamin A42.0mcg5%
Vitamin B120.5mcg21%
Vitamin B60.9mg56%
Vitamin C7.8mg9%
Vitamin D0.2mcg1%
Vitamin E1.1mg7%
Vitamin K8.4mcg7%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij52.0mg5%
Baker210.0mcg23%
Železo3.2mg18%
Magnezij58.0mg14%
Fosfor330.0mg47%
Kalij640.0mg14%
Selen31.0mcg56%
Natrij520.0mg23%
Cink2.4mg22%

Kokosov piščančji kari z zelenim čilijem in ingverjem

Uvodna opomba


Ta kari temelji na zadržanosti: zmehčana čebula, ingver, česen in kari v prahu, povezani s kokosovim mlekom, nato pa dokončani s piščancem, ki ostane mehak in popolnoma začinjen. Omaka mora biti gladka, rahlo zgoščena in dišeča, ne pa težka. Njeno ravnovesje temelji na čisti pikantnosti, odmerjeni soli in tihi bogatosti kokosa.

Osnovne informacije o receptu


  • Kategorija jedi: Kari

  • Kuhinja ali izvor: po navdihu južnoazijske kuhinje

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 360 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 25 minut

  • Skupni čas: 40 minut

  • Zahtevnost: Srednja


    • Oprema


  • 1 težka kozica ali ponev za praženje, 24 cm

  • 1 deska za rezanje

  • 1 oster nož

  • 1 lesena kuhalnica ali toplotno odporna lopatica

  • 1 pokrov


    • Sestavine


    Kari


  • Piščanec, 180 g, narezan na 3 cm velike kose

  • Kokosovo mleko, 120 g

  • Čebula, 35 g, na tanko narezana

  • Zeleni čili, 5 g, na tanko narezan

  • Česen, 6 g, drobno sesekljan

  • Ingver, 8 g, drobno sesekljan

  • Rastlinsko olje, 10 g

  • Kari v prahu, 4 g

  • Sol, 2 g


    • Postopek


  • 1. Kozico postavite na srednji ogenj in dodajte rastlinsko olje. Segrevajte 30 sekund, nato dodajte čebulo in ščepec soli. Kuhajte 4 do 5 minut in pogosto mešajte, dokler čebula ni mehka, prosojna in se začne sladiti, ne da bi porjavela.

  • 2. Dodajte česen, ingver in zeleni čili. Kuhajte 1 minuto in neprekinjeno mešajte, dokler ne zadiši in se izgubi surova ostrina aromatik.

  • 3. Dodajte kari v prahu in kuhajte 30 sekund ob stalnem mešanju, dokler začimba ne zadiši in rahlo potemni.

  • 4. Dodajte piščanca in preostalo sol. Premešajte, da se kosi enakomerno obdajo z začinjeno osnovo. Kuhajte 3 do 4 minute in obračajte piščanca, da zunanjost izgubi surovo rožnato barvo.

  • 5. Prilijte kokosovo mleko in na srednje nizkem ognju nežno zavrite. Kuhajte odkrito 10 do 12 minut in občasno premešajte, dokler piščanec ni popolnoma kuhan in se omaka ne reducira do rahlo oprijemljive gostote.

  • 6. Zmanjšajte ogenj na nizko stopnjo in kuhajte še 2 minuti. Omaka mora biti sijoča in povezana ter se oprijemati piščanca, ne da bi se ločila. Poskusite glede soli in jo prilagodite le, če je to nujno potrebno v okviru odmerjenega ravnovesja.

  • 7. Odstavite z ognja in pustite stati 2 minuti pred serviranjem. Tako se omaka umiri, piščanec pa dobi čistejši zaključek.


    • Serviranje


    Kari naložite v topel plitev krožnik, piščanca razporedite v kompaktno kopico in ga obkrožite z dovolj omake, da se naravno razlije. Končni krožnik mora delovati urejeno in premišljeno, s sijočo kokosovo omako in čilijem, vidnim v finih, discipliniranih linijah.

    Profesionalne opombe


  • Čebula naj ostane bleda; porjavelost bo otopila nežnost kokosa.

  • Kari v prahu dodajte neposredno k aromatični osnovi, da se razvije, preden dodate kokosovo mleko.

  • Omaka mora biti na koncu ravno dovolj gosta, da prekrije piščanca; če se preveč reducira, jed izgubi ravnovesje.
    • KetoZ malo ogljikovih hidratovBrez glutenaBrez mlečnih izdelkovWhole30Paleo
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