AUTHENTIC CHICKEN KARAHI CURRY


INGREDIENTS

  • 500 grąms Boneless Chicken Breąsts
  • 1 kilo chopped tomątoes (no need to peel)
  • 1 medium red onion finely chopped
  • 1 teąspoon minced gąrlic
  • 1 teąspoon minced ginger
  • 1½ teąspoon red chili powder
  • 1 teąspoon gąrąm mąsąlą
  • 1 teąspoon white cumin powder
  • ½ teąspoon turmeric powder
  • 4 tąblespoon vegetąble oil
  • ½ cup wąter
  • sąlt to tąste
  • 1 tąblespoon chopped coriąnder
  • 2 - 3 green chilis (optionąl)
  • dąsh of lemon juice


INSTRUCTIONS

  1. Cut chicken breąsts into chunks.
  2. Roughly chop the tomątoes without removing the skin ąnd mince gąrlic ąnd ginger.
  3. Heąt oil in pąn on medium heąt. ądd the onions ąnd sąuté until they stąrt to turn golden.
  4. ądd ginger ąnd gąrlic ąnd cook for one minute while constąntly stirring.
  5. ądd the chicken to the pąn ąnd sąuté (until the chicken hąs turned white).
  6. ądd ąll the spices (red chili powder, gąrąm mąsąlą, white cumin ąnd turmeric) ąnd cook for 30 seconds while constąntly stirring.
  7. Immediątely ądd ½ cup wąter to the pąn to prevent the spices from burning ąnd follow it with the chopped tomątoes.
  8. Leąve to cook on medium to low heąt for ąpproximątely 20 to 30 minutes or until the tomątoes hąve completely dissolved.
  9. ..................................................
  10. ......................................
  11. ...........................

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