Ingredientes
Pechuga de pollo2 breast
Caldo de pollo1 cup- Yellow Lentils1 cup
Tomate1 piece
Cebolla1 piece
Ajo2 cloves
Garam Masala1.5 teaspoon
Aceite3 tablespoon
Jengibre0.5 teaspoon
Cúrcuma0.5 teaspoon
Chile0.3 teaspoon- Salt and Pepper0
Cilantro fresco1 tablespoon
Jugo de limón2 tablespoon
Comino0.5 teaspoon
Aceite1 tablespoon
Ajo2 cloves- Red Hot Pepper0
- Curry Leaves0
Pasos
- 1
In a thick pot over medium heat, toast the correct masala spices* for 3 minutes while stirring continuously.
3 minutosHerramientas necesarias:🍳Thick Pot - 2
Grind the masala spices using a multi-purpose grinder (attached to the Kenwood mixer) and take half a teaspoon for use, keeping the remaining quantity for later use.
2 minutosHerramientas necesarias:🍳Multi-Purpose Grinder - 3
Heat the oil in a pot over medium heat, add the chicken pieces and stir until they change color on all sides, then set aside.
5 minutosHerramientas necesarias:🍳Pot - 4
Add the onion, garlic, ginger, masala, turmeric, and chili to the same pot and stir for 5 minutes.
5 minutos - 5
Return the chicken pieces to the onion mixture and add the broth.
2 minutos - 6
Add the boiled lentils and season the mixture with salt and pepper while stirring.
3 minutos - 7
Add the tomato slices, fresh coriander, and lemon juice to the mixture, cover, and let it simmer over medium heat until the chicken is fully cooked, about 15 - 20 minutes.
20 minutos - 8
Meanwhile, prepare the garnish by heating oil in a frying pan over medium heat, lightly frying the cumin in the oil until fragrant, then adding the garlic, hot pepper, and curry leaves, stirring for two minutes before removing from heat.
2 minutosHerramientas necesarias:
Sartén - 9
Once the chicken is cooked, place it on a serving plate and garnish with the cumin and garlic mixture.
2 minutos
Datos nutricionales
* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

