Ingrediente
Piept de pui2 breast
Ciorbă de pui1 cup- Yellow Lentils1 cup
Roșie1 piece
Ceapă1 piece
Usturoi2 cloves
Garam Masala1.5 teaspoon
Ulei3 tablespoon
Ghimbir0.5 teaspoon
Curcuma0.5 teaspoon
Ardei iute0.3 teaspoon- Salt and Pepper0
Coriandru proaspăt1 tablespoon
Suc de lămâie2 tablespoon
Chimen0.5 teaspoon- Ulei1 tablespoon
- Usturoi2 cloves
- Red Hot Pepper0
- Curry Leaves0
Pași
- 1
In a thick pot over medium heat, toast the correct masala spices* for 3 minutes while stirring continuously.
3 minUstensile necesare:🍳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 minUstensile necesare:🍳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 minUstensile necesare:🍳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 minUstensile necesare:
Tigaie - 9
Once the chicken is cooked, place it on a serving plate and garnish with the cumin and garlic mixture.
2 min
Date nutriționale
Piept de puiper 100gCiorbă de puiper 100gRoșieper 100gCeapăper 100gUsturoiper 100gGaram Masalaper 100gUleiper 100gGhimbirper 100gCurcumaper 100gArdei iuteper 100gCoriandru proaspătper 100gSuc de lămâieper 100gChimenper 100gUleiper 100gUsturoiper 100g* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.