Ingrediënten
Kipfilet2 breast
Kippenbouillon1 cup- Yellow Lentils1 cup
Tomaat1 piece
Ui1 piece
Knoflook2 cloves
Garam Masala1.5 teaspoon
Olie3 tablespoon
Gember0.5 teaspoon
Kurkuma0.5 teaspoon
Chili0.3 teaspoon- Salt and Pepper0
Verse koriander1 tablespoon
Citroensap2 tablespoon
Komijn0.5 teaspoon- Olie1 tablespoon
- Knoflook2 cloves
- Red Hot Pepper0
- Curry Leaves0
Stappen
- 1
In a thick pot over medium heat, toast the correct masala spices* for 3 minutes while stirring continuously.
3 minBenodigde hulpmiddelen:🍳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 minBenodigde hulpmiddelen:🍳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 minBenodigde hulpmiddelen:🍳Pot - 4
Add the onion, garlic, ginger, masala, turmeric, and chili to the same pot and stir for 5 minutes.
5 min - 5
Return the chicken pieces to the onion mixture and add the broth.
2 min - 6
Add the boiled lentils and season the mixture with salt and pepper while stirring.
3 min - 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 min - 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 minBenodigde hulpmiddelen:
Koekenpan - 9
Once the chicken is cooked, place it on a serving plate and garnish with the cumin and garlic mixture.
2 min
Voedingsfeiten
Kipfiletper 100gKippenbouillonper 100gTomaatper 100gUiper 100gKnoflookper 100gGaram Masalaper 100gOlieper 100gGemberper 100gKurkumaper 100gChiliper 100gVerse korianderper 100gCitroensapper 100gKomijnper 100gOlieper 100gKnoflookper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.