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Piletina u kari sosu sa kokosom, zelenim čilijem i đumbirom

Piletina u kari sosu sa kokosom, zelenim čilijem i đumbirom
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Nutritivne vrednosti

Po porciji od 360 g

% dnevne vrednosti na osnovu ishrane 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 ugljeni hidrati 11.0g
4% DV
Vlakna2.0g
Skrob5.0g
Šećeri4.0g
Proteini 34.0g
68% DV
Životinjski proteini34.0g

O proizvodu

Kremasti kari sa piletinom u sosu na bazi kokosovog mleka. Bogat je mastima, umeren u proteinima i ima relativno malo ugljenih hidrata, uz skroman sadržaj vlakana.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)8.5mcg28%
Holin118.0mg21%
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%Poluvreme
Kalcijum52.0mg5%
Bakar210.0mcg23%
Gvožđe3.2mg18%
Magnezijum58.0mg14%
Fosfor330.0mg47%
Kalijum640.0mg14%
Selen31.0mcg56%
Natrijum520.0mg23%
Cink2.4mg22%

Kari sa piletinom, kokosom, zelenim čilijem i đumbirom

Uvodna napomena


Ovaj kari se zasniva na uzdržanosti: omekšali crni luk, đumbir, beli luk i kari prah, povezani kokosovim mlekom, a zatim dovršeni piletinom koja ostaje meka i potpuno začinjena. Sos treba da bude gladak, blago zgusnut i mirisan, a ne težak. Njegova ravnoteža zavisi od čiste ljutine, odmerene količine soli i tihe punoće kokosa.

Osnovne informacije o receptu


  • Kategorija jela: Kari

  • Kuhinja ili poreklo: Inspirisano južnoazijskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 360 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 25 minuta

  • Ukupno vreme: 40 minuta

  • Težina pripreme: Srednje zahtevno


    • Oprema


  • 1 teška šerpa ili tiganj za sotiranje, 24 cm

  • 1 daska za sečenje

  • 1 oštar nož

  • 1 drvena varjača ili vatrostalna špatula

  • 1 poklopac


    • Sastojci


    Kari


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

  • Kokosovo mleko, 120 g

  • Crni luk, 35 g, tanko narezan

  • Zeleni čili, 5 g, tanko narezan

  • Beli luk, 6 g, sitno iseckan

  • Đumbir, 8 g, sitno iseckan

  • Biljno ulje, 10 g

  • Kari prah, 4 g

  • So, 2 g


    • Priprema


  • 1. Stavite šerpu na srednju temperaturu i dodajte biljno ulje. Zagrevajte 30 sekundi, zatim dodajte crni luk i prstohvat soli. Kuvajte 4 do 5 minuta, često mešajući, dok luk ne omekša, ne postane proziran i ne počne da razvija slatkoću bez tamnjenja.

  • 2. Dodajte beli luk, đumbir i zeleni čili. Kuvajte 1 minut, neprekidno mešajući, dok ne zamiriše i dok se ne izgubi sirova oštrina aromatika.

  • 3. Dodajte kari prah i kuvajte 30 sekundi, stalno mešajući, dok začin ne postane mirisan i blago tamniji.

  • 4. Dodajte piletinu i preostalu so. Promešajte da se komadi ravnomerno oblože začinjenom osnovom. Kuvajte 3 do 4 minuta, okrećući piletinu tako da spoljašnjost izgubi sirovu ružičastu boju.

  • 5. Sipajte kokosovo mleko i dovedite do blagog krčkanja na srednje niskoj temperaturi. Kuvajte otklopljeno 10 do 12 minuta, povremeno mešajući, dok piletina ne bude potpuno skuvana, a sos reduciran do blago obavijajuće gustine.

  • 6. Smanjite temperaturu na nisku i krčkajte još 2 minuta. Sos treba da bude sjajan i ujednačen, da prijanja uz piletinu bez razdvajanja. Probajte so i korigujte samo ako je neophodno, u okviru odmerene ravnoteže.

  • 7. Sklonite sa vatre i ostavite da odstoji 2 minuta pre serviranja. Tako se sos smiruje, a piletina dobija čistiji završni ukus.


    • Serviranje i prezentacija


    Kašikom sipajte kari u toplu plitku činiju, slažući piletinu u zbijenu gomilicu i okružujući je dovoljnom količinom sosa da se prirodno razlije. Završeni tanjir treba da deluje skladno i promišljeno, sa sjajnim kokosovim sosom i čilijem vidljivim u finim, urednim linijama.

    Profesionalne napomene


  • Neka luk ostane svetao; tamnjenje će prigušiti nežnost kokosa.

  • Dodajte kari prah direktno u aromatičnu osnovu kako bi se otvorio pre nego što dodate kokosovo mleko.

  • Sos na kraju treba da bude taman toliko gust da obavije piletinu; ako se previše redukuje, jelo gubi ravnotežu.
    • KetoSa malo ugljenih hidrataBez glutenaBez mlečnih proizvodaWhole30Paleo
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