Ingredienser
Kyllingebryst2 breast
Kyllingebuljong1 cup- Yellow Lentils1 cup
Tomat1 piece
Løk1 piece
Hvitløk2 cloves
Garam Masala1.5 teaspoon
Olje3 tablespoon
Ingefær0.5 teaspoon
Kurkuma0.5 teaspoon
Chili0.3 teaspoon- Salt and Pepper0
Fersk koriander1 tablespoon
Sitronjuice2 tablespoon
Kumin0.5 teaspoon- Olje1 tablespoon
- Hvitløk2 cloves
- Red Hot Pepper0
- Curry Leaves0
Trinn
- 1
In a thick pot over medium heat, toast the correct masala spices* for 3 minutes while stirring continuously.
3 minNødvendig utstyr:🍳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 minNødvendig utstyr:🍳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 minNødvendig utstyr:🍳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 minNødvendig utstyr:
Stekepanne - 9
Once the chicken is cooked, place it on a serving plate and garnish with the cumin and garlic mixture.
2 min
Ernæringsfakta
Kyllingebrystper 100gKyllingebuljongper 100gTomatper 100gLøkper 100gHvitløkper 100gGaram Masalaper 100gOljeper 100gIngefærper 100gKurkumaper 100gChiliper 100gFersk korianderper 100gSitronjuiceper 100gKuminper 100gOljeper 100gHvitløkper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.