Ingredients
- Shredded chicken breast, cut into medium-sized cubes1 kilogram
- Bell pepper, orange or yellow, sliced3 pieces
Red Chili Pepper20 pieces
Yogurt1.3 cup
Liquid cream1.3 cup- Tomatoes, crushed750 grams
Butter400 grams
Tomato Paste4 tablespoons
Vegetable Oil4 tablespoons
Lemon Juice8 tablespoons- Crushed garlic clove10 cloves
- Grated ginger2 tablespoons
- Cinnamon stick2 sticks
- Cardamom pods15 pods
- Cloves10 cloves
Curry3 teaspoons
Salt3 teaspoons
Steps
- 1
Grind the cardamom, cloves, cinnamon, and chili pepper together. Add the curry.
5 minRequired Tools:🍳Mortar and Pestle - 2
Mix the spices with the yogurt, add the lemon juice, and mix the ingredients well.
5 minRequired Tools:🍳Bowl - 3
Add the chicken to the yogurt marinade and let it soak for two hours.
120 min - 4
Mix the garlic and ginger with the salt.
5 min - 5
Heat the oil in a frying pan or Chinese wok, and fry the bell pepper slices for 5 minutes. Add the ginger and garlic, stirring for one minute.
5 minRequired Tools:
Frying Pan - 6
Add the chicken with its marinade to the frying pan.
5 min - 7
After 15 minutes, add the tomato paste and crushed tomatoes, then add the butter to the frying pan. When the sauce boils, reduce the heat and let the frying pan simmer until the chicken is cooked.
15 min - 8
Pour the liquid cream into the frying pan, stir the ingredients, and let it cook for an additional five minutes.
5 min - 9
Serve the dish hot with boiled rice or pineapple rice.
5 min
Nutrition Facts
Red Chili Pepperper 100gYogurtper 100gLiquid creamper 100gButterper 100gTomato Pasteper 100gVegetable Oilper 100gLemon Juiceper 100gCurryper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.