Ingredienti
Filetto di petto di pollo2 breast- Small onion1 piece
- Crushed garlic clove2 clove
- Crushed tomato1 piece
Salsa di pomodoro1 teaspoon
Panna da cucina0.5 cup
Olio vegetale3 tablespoons- Chopped parsley0.3 cup
- Chicken broth cube1 cube
- Masala mix0.5 teaspoon
Spezie per pollo0.5 teaspoon
Cumino0.5 teaspoon
Coriandolo Secco0.5 teaspoon
Pepe nero0.5 teaspoon
Chiodo di garofano0.3 teaspoon
Curry1 teaspoon
Curcuma0.3 teaspoon
Zenzero1 teaspoon- Red chili powder0.3 teaspoon
Sale0 to taste
Passi
- 1
In a small bowl, mix all the spices with salt until well combined, then divide into two parts.
5 minUtensili necessari:🍳Small bowl - 2
Mix the first part of the spices with the chicken and let it marinate for an hour.
60 min - 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 minUtensili necessari:
Pentola - 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 min - 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 min
Fatti nutrizionali
Filetto di petto di polloper 100gSalsa di pomodoroper 100gPanna da cucinaper 100gOlio vegetaleper 100gSpezie per polloper 100gCuminoper 100gCoriandolo Seccoper 100gPepe neroper 100gChiodo di garofanoper 100gCurryper 100gCurcumaper 100gZenzeroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.