Ingrediënten
Kip2 kilograms
Ui1 kilogram
Boter200 grams
Gedroogde Koriander3 tablespoons- Ground Red Chili1 teaspoon
Gemalen kaneel1 teaspoon
Kruidenmix1 tablespoon
Curry2 tablespoons
Geperste Knoflook2 tablespoons
Kurkuma1 teaspoon- Freshly Ground Black Pepper1 teaspoon
- Cloves20 pieces
Zout3 teaspoons
Verse gember1 piece- Chicken Stock Cube2 pieces
Yoghurt1.5 cups
Citroensap0.8 cups
Laurierbladeren5 leaves
Olijfolie6 tablespoons
Stappen
- 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.
recipe.minutesBenodigde hulpmiddelen:
Koekenpan
Pan
Mes - 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.
recipe.minutesBenodigde hulpmiddelen:Pan - 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.
recipe.minutesBenodigde hulpmiddelen:Pan - 4
Add the yogurt, lemon, bay leaves, and turmeric, and leave on medium heat until the meat is fully cooked.
recipe.minutesBenodigde hulpmiddelen:Pan
Voedingsfeiten
Kipper 100gUiper 100gBoterper 100gGedroogde Korianderper 100gGemalen kaneelper 100gKruidenmixper 100gCurryper 100gGeperste Knoflookper 100gKurkumaper 100gZoutper 100gVerse gemberper 100gYoghurtper 100gCitroensapper 100gLaurierbladerenper 100gOlijfolieper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.