Ingrédients
- Shredded chicken breast, cut into small pieces1 breast
- Yogurt or a container of yogurt170 grams
- Garlic, grated2 teaspoons
- Medium onion, chopped2 pieces
- Large tomato, chopped2 pieces
Jus de citron3 tablespoons- Grated ginger3 tablespoons
Cumin1 teaspoon
Coriandre sèche1 teaspoon
Curcuma0.3 teaspoon
Sauce tomate1 tablespoon
Eau0.5 cup
Poivre noir0.3 teaspoon- Indian spices2 tablespoons
- Red pepper, ground1 teaspoon
- Vegetable oil or mustard oil1 tablespoon
Mesures
- 1
To prepare the marinade, mix the yogurt with one tablespoon of ginger, ground red pepper, Indian spices, lemon juice, and salt.
5 minutesMatériel requis:🍳Bowl - 2
Place the chicken pieces in the mixture, add a tablespoon of oil or mustard, cover the mixture, and let it sit for at least 5 hours.
300 minutes - 3
In another pot, mix the remaining ginger and other spices.
5 minutesMatériel requis:🍳Bowl - 4
Heat oil for frying in a pot, add the onion and stir continuously for 4 to 8 minutes, then add the ginger mixture with spices and tomatoes, let it cook for a while, then add the water and sauce and let it simmer for 20 minutes.
20 minutesMatériel requis:
Marmite - 5
Add the chicken mixture with yogurt and stir well, let it cook for 15 to 20 minutes until the chicken is done, then serve it on a plate.
20 minutesMatériel requis:
Cuillère
Faits nutritionnels
Jus de citronpour 100gCuminpour 100gCoriandre sèchepour 100gCurcumapour 100gSauce tomatepour 100gEaupour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.