Indian Chicken Stew

ناريمان فقوسةCuoco

Ingredienti

• Chicken, cut into small pieces
  1 Chicken
• Tomatoes, finely crushed
  4 pieces
• Garlic cloves
  4 cloves
• Fresh ginger piece, crushed with garlic
  1 piece
• Bunch of coriander, chopped
  1.5 bunch
• Bunch of parsley
  0.3 bunch
• Tablespoon of tomato paste
  2 tablespoons
• Tablespoon of ghee
  3 tablespoons
• Tablespoon of curry, or two teaspoons
  1.5 tablespoons
• Tablespoon of ground turmeric
  1 tablespoon
• Tablespoon of cumin
  1 tablespoon
• Teaspoon of ground black pepper
  1 teaspoon
• Pinch of fenugreek
  1 pinch
• Tablespoon of salt, sodium
  1 tablespoon
• Teaspoon of ground cardamom
  1 teaspoon
• Cup of vegetable oil
  0.5 cup
• Two tablespoons of yogurt, mixed with a cup of water and a tablespoon of flour
  2 tablespoons
• Medium onion, finely chopped
  3 onions

Passi

1. 1

   In a non-stick pot, add the oil and ghee, then add the chicken, fry it, then cover the pot and let it simmer for seven minutes while stirring continuously.

   Utensili necessari:

   🍳

   Non-stick pot

   7 min
2. 2

   Add sodium salt and all the spices and let it cook for five minutes while stirring, then add the crushed tomatoes and tomato paste and stir for about five minutes or until the tomatoes are cooked and give a sauce.

   5 min
3. 3

   Add the remaining ingredients except for the salt, which should be added last to help cook the chicken. Continue stirring occasionally until the chicken is fully cooked. Serve the chicken with white bread or chapati.

   10 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag