Curry with chicken and hazelnut pilaf

Description

Spicy and tender chicken with bright basmati rice from the "Mistral", flavored with nuts and currant! A small island of luxury of the East, a scrap of fairy tales of Scheherazade, a moment of pleasure harmony. With gratitude I want to give this dish our Vicose, victoria ms, generously shared with me the spices and the warmth of their hearts!

Ingredients

Chicken fillet

500 g
Onion

1 piece
Pepper green

1 piece
Cherry tomatoes

10 piece
Tomato paste

2 Tbsp
Ginger

1 Tbsp
Vegetable oil

2 Tbsp
Vinegar

1 Tbsp
Brown sugar

1 Tbsp
Garam masala

1 Tbsp
Curry

2 Tbsp
Coconut shavings

2 Tbsp
Yogurt

150 ml
Salt
Figure

1 cup
Onion

0.5 piece
Carrots

1 piece
The Apium graveolens Dulce

1 piece
Almonds

1 handful
Raisins

1 handful
Melted butter

2 Tbsp
Garam masala

1 tsp
Cinnamon

1 sprig
Salt

Cooking

Peel and finely chop the onion and fresh pepper. Chop the ginger very finely. In hot oil, lightly protomet vegetables.

Add the peeled tomatoes, cutting them into halves or quarters, put the tomato paste. Mix well, sprinkle them with masala and half curry powder.

Pour in the wine vinegar and add brown sugar –I took Demerara from "Mistral" to make the dish even more brightness. Give writing a rolling boil the sauce for a few minutes.

Put in sauce cut into large cubes chicken breast without skin. Sprinkle with coconut flakes. Add half a Cup of boiling water. Simmer, stirring occasionally, until the meat is thoroughly become smooth.

Add to the sauce the second half of the curry powder and yogurt. Salt to taste - a little. Simmer over low heat until thick, about 5 minutes.

In parallel with the preparation of curry to cook pilaf. Ghee is Tolstoganova in a saucepan fry lightly the finely diced onion, carrot and celery. Along with the vegetables to fry the almonds. I replaced it with apricot kernels. Add the masala and the cinnamon stick, and heat, stirring, for a minute. Add the currant washed and another minute to warm up, stirring occasionally.

Add dry rice and stir, to impregnate it with oil on all sides. Pour boiling water above the rice on the finger, a little salt. Tightly cover the pot and cook the rice until absorbed water. Then lay a napkin under the lid, a saucepan cover with a towel and allow the rice to upreti 10 minutes.

It can be prepared from unleavened dough, a little softer than dumplings, to make tortillas. I had scraps of dough from the dumplings (http://www.povareno k.ru/recipes/show/13 9448/), it made a wonderful flatbread.

Serve the dish piping hot. The flavors are fabulous!!!

To serve in the Eastern manner - separate the rice separately from the curry.

There is a dish you can by hand, using pellets.

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