Ingredjenti
Fillet ta' ċanga tal-pulcinell2 breast- Small onion1 piece
- Crushed garlic clove2 clove
- Crushed tomato1 piece
Sos tat-tadam1 teaspoon
Krema tal-kċina0.5 cup
Żejt vegetali3 tablespoons- Chopped parsley0.3 cup
- Chicken broth cube1 cube
- Masala mix0.5 teaspoon
Speċi tal-pulċinella0.5 teaspoon
Kummin0.5 teaspoon
Koriandru Mrobbat0.5 teaspoon
Bżar iswed0.5 teaspoon
Clov0.3 teaspoon
Kari1 teaspoon
Kurkuma0.3 teaspoon
Ginger1 teaspoon- Red chili powder0.3 teaspoon
Salt0 to taste
Passi
- 1
In a small bowl, mix all the spices with salt until well combined, then divide into two parts.
5 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:
Kazzola - 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 tan-Nutrizzjoni
Fillet ta' ċanga tal-pulcinellgħal kull 100gSos tat-tadamgħal kull 100gKrema tal-kċinagħal kull 100gŻejt vegetaligħal kull 100gSpeċi tal-pulċinellagħal kull 100gKummingħal kull 100gKoriandru Mrobbatgħal kull 100gBżar iswedgħal kull 100gClovgħal kull 100gKarigħal kull 100gKurkumagħal kull 100gGingergħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.