6 chicken breasts
1 onion
3 cloves of garlic
80g fresh ginger
150 g butter
1 c. to s. of garam masala
1 c. to s. curry
1 pinch of chilli powder
1 c. c. turmeric
1 c. c. powdered cardamom
juice of 2 limes
1 c. c. red food coloring
1 c. c. tomato paste
50 cl tomato coulis
3 curry leaves
salt pepper
Stages of preparation
Peel and cut the onion and garlic. Peeled and grate the ginger.
Melt the butter in a casserole, enter the chicken in hot butter and leave color on all sides. Add onion, garlic, spices, coloring, ginger and lemon juice. Cook for a few minutes, stirring.
Add the concentrate and the tomato sauce and curry leaves, stir and cook for 1 hour 30 minutes over very low heat. When the chicken is cooked and soft, adjust the seasoning with salt and pepper, then enjoy with basmati rice.
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