Aloo Matar with Chicken & Garlic Naan

🥘 Ingredients

• carrots
  6 oz
• cilantro
  ½ oz
• cooking oil
• curry powder
  2 tbsp
• diced skinless dark meat chicken
  20 oz
• garlic
  2 clove
• ginger
  2 thumb
• jasmine rice
  1.5 c
• mirepoix paste
  2 oz
• naan bread
  4 unit
• olive oil
  2 tbsp
• peas
  8 oz
• pepper
• potatoes
  2 lb
• salt
• sugar
  1 tsp
• tomato paste
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• small pot
• peeler
• medium pot
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt . Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, use a peeler to peel and dice potatoes into 1/2-inch pieces. Trim, peel, and halve carrots lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel and mince ginger . Finely chop cilantro . Peel and finely mince or grate garlic .

   potatoes: 2 lb, carrots: 6 oz, ginger: 2 thumb, cilantro: ½ oz, garlic: 2 clove
3. 

   3

   Heat a large drizzle of cooking oil in a medium pot (large pot for 4 servings) over medium heat. Add potatoes, carrot, ginger, mirepoix paste , and diced skinless dark meat chicken ; cook, stirring occasionally, ⏱️ 4 minutes to ⏱️ 5 minutes . Stir in tomato paste , veggie stock concentrate , curry powder , 1 1/2 cups water, and sugar (3 cups water and 2 tsp sugar for 4). Bring to a boil, then reduce to a low simmer; cover and cook until potatoes are tender, ⏱️ 12 minutes to ⏱️ 15 minutes .

   cooking oil, mirepoix paste: 2 oz, diced skinless dark meat chicken: 20 oz, tomato paste: 2 unit, veggie stock concentrate: 4 unit, curry powder: 2 tbsp, sugar: 1 tsp
4. 

   4

   Increase heat under pot with veggies to medium. Uncover and cook, stirring occasionally, until sauce has thickened, ⏱️ 5 minutes to ⏱️ 7 minutes . Taste and season with salt and pepper if desired. Stir in peas and half the cilantro. Remove from heat. TIP: If sauce seems too thick, stir in a splash of water.

   pepper, peas: 8 oz
5. 

   5

   While potatoes cook, in a small bowl , combine garlic and olive oil (4 TBSP for 4 servings). Microwave for ⏱️ 15 seconds to ⏱️ 20 seconds ; season with a pinch of salt and pepper. Place naan bread on a baking sheet ; bake on top rack until lightly golden, ⏱️ 5 minutes to ⏱️ 7 minutes . Remove from oven; brush top of naan with garlic oil.

   olive oil: 2 tbsp, naan bread: 4 unit
6. 

   6

   Divide aloo matar and rice between bowls. Garnish with remaining cilantro and serve with garlic naan on the side. Poultry is fully cooked when internal temperature reaches 165 degrees.