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Yoghurt & almond pasanda Chicken curry
with Cilantro mint Rice

 

Cooking Time 20 minutes

Category

Chicken

Serving

1 Person

Cuisine

Indian

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.

EGP90.00

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Ingredients

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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