Ingrédients
Filet de poitrine de poulet2 breast- Small onion1 piece
- Crushed garlic clove2 clove
- Crushed tomato1 piece
Sauce tomate1 teaspoon
Crème de cuisson0.5 cup
Huile Végétale3 tablespoons- Chopped parsley0.3 cup
- Chicken broth cube1 cube
- Masala mix0.5 teaspoon
Épices de poulet0.5 teaspoon
Cumin0.5 teaspoon
Coriandre sèche0.5 teaspoon
Poivre noir0.5 teaspoon
Clou de girofle0.3 teaspoon
Curry1 teaspoon
Curcuma0.3 teaspoon
Ginger1 teaspoon- Red chili powder0.3 teaspoon
Sel0 to taste
Mesures
- 1
In a small bowl, mix all the spices with salt until well combined, then divide into two parts.
5 minutesMatériel requis:🍳Small bowl - 2
Mix the first part of the spices with the chicken and let it marinate for an hour.
60 minutes - 3
In a pot over heat, add the oil and onion and sauté until softened, then add the garlic until browned and season with the second part of the spices, stirring until the aroma of the spices is released.
10 minutesMatériel requis:
Marmite - 4
Add the chicken to the onion and stir over high heat to brown the chicken pieces, then reduce the heat and add the tomatoes, sauce, and chicken broth cube, stirring well. Cover the pot and let the mixture boil until the chicken is cooked.
15 minutes - 5
Add the cream and stir well with the ingredients, then cover the pot again and let the mixture simmer until thickened. Finally, add the parsley and stir well, then serve the chicken dish with cream and tomatoes hot.
10 minutes
Faits nutritionnels
Filet de poitrine de pouletpour 100gSauce tomatepour 100gCrème de cuissonpour 100gHuile Végétalepour 100gÉpices de pouletpour 100gCuminpour 100gCoriandre sèchepour 100gPoivre noirpour 100gClou de giroflepour 100gCurrypour 100gCurcumapour 100gGingerpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.