Description
The Indian kitchen. Nuuu ocheeen tasty chicken with awesome sauce. Source from chocolatealmond Marina learn + All-new complete Cooking Light Cookbook, thanks for the recipe.
Ingredients
-
Chicken breast
1.1 kg
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Onion
1.5 cup
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Olive oil
1 Tbsp
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Cinnamon
6 piece
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Bay leaf
5 piece
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Garlic
6 tooth
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Curry
2 tsp
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Turmeric
0.5 tsp
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Cinnamon
0.25 tsp
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Sour cream
0.25 cup
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Flour
1 tsp
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Broth
1 cup
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Sugar
0.5 tsp
-
Salt
0.5 tsp
-
Almonds
1 cup
Cooking
Prepare almonds, roasted, 2 tbsp set aside the rest to promolot in a coffee grinder
The words of the author. Heat the olive oil in a shallow pan. Add cinnamon sticks and Bay leaves. Cook 2 minutes until fragrant.
Add the onion and garlic, sauté 5 minutes.
Add curry powder, salt, turmeric and ground cinnamon.
Add the chicken pieces and broth
bring to a boil. Cover, reduce heat and cook on low heat 35 minutes.
To get the chicken pieces with a slotted spoon. The remaining liquid cook on low heat for another 5 minutes.
Mix sour cream, flour and sugar in a small bowl,
add 1/2 of the sauce from the pan.
Add sour cream mixture to the pan, stir until smooth. Return the chicken pieces and add ground almonds.
Cook 5 minutes, stirring occasionally, sauce should thicken a bit. Pull out the Bay leaves and cinnamon sticks. Sprinkle with almonds.
On the side.. the choice is yours. ;-) In view of the fact that it was necessary broth and the chicken had butchered for the right pieces, the rest were boiled. What is left from the bones, separated the meat into [url=http://www.povarenok.ru/recipes/show/43736/][b] "California"SALAD[/b] [/url]
[img]http://s42.radikal.ru/i098/1004/78/2e2a0cc5ab13.jpg[/img]
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