Yoghurt & almond pasanda Chicken curry
with Cilantro mint Rice
Category
Serving
Cuisine
From the test group:
Who can say no to a classic Indian curry dish? Anybody who knows how long it takes of course. This simple Indian dish features a mildly spicy and creamy chicken curry, resting on a bed of fragrant cilantro mint rice, and all in half an hour.
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Ingredients
Chicken Breast
200 grams
Corn oil
Butter
Cardamom
garlic cloves
Ginger
salt
black pepper
Yogurt
green coriander
Sliced almonds
Basmati rice
150 grams
Directions
Step 1 – Gear Up
Chop the garlic clove, ginger, and green mint. In a cooking pan over a medium heat, place (1) cube of butter, (1) tablespoonful (TBSP) of corn oil, cardamom and stir for (1) minute. Add the chopped garlic clove and the ginger then stir for (2) minutes.
Step 2 – Add Protein
Add the chicken and stir for (5) Minutes
Step 3 – Cook your Curry
Add the yogurt, ½ of prechopped green coriander. Add 1 cup of water (150 ml), then season with salt if desired. Reduce the heat to low and keep cooking for (5) minutes or until the sauce is thicken nicely and cling to the chicken. Remove from the heat and keep warm.
Step 4 – Some carbs to keep you going
On a new cooking pan over a medium heat, place (1) cube of butter, ¼ tablespoonful (TBSP) of corn oil, then add the remaining green coriander, the chopped green mint. Season with salt and black pepper. Stir well for few seconds. Add the pre-cooked rice to the pan and mix it well for (2) Minutes.
Step 5 –Serve your Dish
On a serving plate, place the rice and the chicken as a side and then garnish the dish with a spread of flaked almonds. Hello India!
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EGP90.00