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Receta Kashmiri Chicken
by Global Cookbook

Kashmiri Chicken
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Ingredientes

  • 4 x Chicken Drumsticks, Skinned
  • 4 x Chicken Thighs, Skinned
  • 5 ounce Natural Yogurt
  • 4 Tbsp. Tikka Curry Paste
  • 2 Tbsp. Sunflower Oil
  • 1 med Onion, Peeled, Thinly Sliced
  • 1 x Clove Garlic, Peeled and Crushed
  • 1 tsp Grnd Cumin
  • 1 tsp Minced Fresh Ginger
  • 1/2 tsp Chilli Paste
  • 4 Tbsp. Chicken Stock
  • 2 Tbsp. Grnd Almonds Salt Toasted Flaked Almonds Flat-Leaf Parsley Cooked Pilau Rice Pickles Poppadoms

Direcciones

  1. Slash chicken at intervals and place in a bowl. Mix together yogurt and curry paste, then stir into chicken, coating proportionately. Cover and Refrigeratefor 1 hour.
  2. Heat oil in a large pan and fry onion and garlic for 4 to 5 min. Stir in cumin, ginger and chilli and cook gently for 1 minute. Add in chicken and fry gently, turning occasionally, for about 10 min.
  3. Stir in any remaining marinade with stock and grnd almonds. Cover and simmer for 15 min, or possibly till chicken is cooked through. Add in salt to taste.
  4. Scatter flaked almonds over chicken and garnish with flat-leaf parsley.
  5. Serve chicken with pilau rice, pickles and poppadoms.