How to Make Korma Chicken or Fried Chicken
Zutaten
Hähnchen2 kilograms
Zwiebel1 kilogram
Butter200 grams
Getrocknete Koriander3 tablespoons- Ground Red Chili1 teaspoon
Gemahlener Zimt1 teaspoon
Gewürzmischung1 tablespoon
Curry2 tablespoons
Zerkleinerten Knoblauch2 tablespoons
Kurkuma1 teaspoon- Freshly Ground Black Pepper1 teaspoon
- Cloves20 pieces
Salz3 teaspoons
Frischer Ingwer1 piece- Chicken Stock Cube2 pieces
Joghurt1.5 cups
Zitronensaft0.8 cups
Lorbeerblätter5 leaves
Olivenöl6 tablespoons
Schritte
- 1
Slice the onion thinly, fry it in half a packet of butter with the addition of 3 tablespoons of olive oil to prevent the butter from burning, and fry on low heat until it wilts and turns golden.
10 MinBenötigte Werkzeuge:
Bratpfanne
Topf
Messer - 2
In another pot, add the remaining butter and oil. Once the butter and oil are hot, add the coriander seeds, the ginger stick chopped to the size of bulgur, and fry the mixture briefly, then add all the spices followed by the crushed garlic.
10 MinBenötigte Werkzeuge:Topf - 3
Fry the chicken thighs for ten minutes in those spices on low heat to prevent sticking. After frying, place the fried onion over the chicken thighs and cover with the chicken stock dissolved in water until fully submerged.
10 MinBenötigte Werkzeuge:Topf - 4
Add the yogurt, lemon, bay leaves, and turmeric, and leave on medium heat until the meat is fully cooked.
10 MinBenötigte Werkzeuge:Topf
Nährwertangaben
Hähnchenpro 100gZwiebelpro 100gButterpro 100gGetrocknete Korianderpro 100gGemahlener Zimtpro 100gGewürzmischungpro 100gCurrypro 100gZerkleinerten Knoblauchpro 100gKurkumapro 100gSalzpro 100gFrischer Ingwerpro 100gJoghurtpro 100gZitronensaftpro 100gLorbeerblätterpro 100gOlivenölpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.