Description
Coconut cream and almonds give this dish of Indian cuisine is characterized by lubricity. Garnish perfect pic. Easy, but tasty, fast and satisfying.
Ingredients
-
Chicken breast
300 г
-
Onion
1 шт
-
Ginger
10 г
-
Curry paste
2 ч. л.
-
Broth
0,75 стак.
-
Cream
0,5 стак.
-
Almonds
25 г
-
Figure
-
Vegetable oil
2 ст. л.
-
Cilantro
Cooking
Prepare your ingredients. On the side towards the stern cook the rice. I took the rice in cooking bags of TM Mistral INDICA GOLD
Cooking rice in the cooking paketeak very convenient, you just need to place the desired amount in boiling salted water. This variety of rice is cooked for 30 minutes.
Peel and cut the onions and ginger. Coarsely chop the chicken breast.
Heat the vegetable oil in a deep frying pan. Cook the onions with the ginger until soft. Stir in the curry paste (I had green) and cook on low heat for a minute. Watch, that not burnt.
Put in a pan slices of chicken, mixed them with spicy onions. Cook until the slices will not turn white.
Add the coconut cream and hot chicken broth, salt may be added. Close and simmer for 15 minutes.
Chop the almonds (I had almond flakes) and coriander.
After a time stir in the ground almonds to thicken the sauce.
Meanwhile, the prepared rice. Remove teabags, open them, pour the rice on a plate.
You can serve the dish. When serving, sprinkle with cilantro. It turns out very juicy chicken and delicious sauce!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.