Do you know the taste of Indian-style chicken? Try out this quick and simple recipe for an exotic dish.
Ingredients
- Vegetable bouillon cube – 1 piece
- Chicken – 1 piece
- Onion – 1 piece
- White wine vinegar – 2 tablespoons
- Curry powder – 1 pinch
- Cinnamon – 1 teaspoon
- Garlic cloves – 4 pieces
- Butter – 50 g
- Cashew nuts – 150 g
- Whole grain cayenne pepper – 1 teaspoon
- Canned chopped tomatoes – 400 g
- Tomato puree – 100 g
- Basmati rice – 100 g
- Salt – 1 pinch
- 30% cream – 100 ml
- Fresh ginger – 30 g
- Fresh coriander – 22 g
Preparation
Trim the chicken. Remove the wings at the joints using a boning knife. Then, cut off the drumsticks along the joint. Next, insert the tip of the knife into the body and trim, separating the meat from the bones, chicken breasts. Store the body in the refrigerator; it can be used to make broth. Remove the skin and any remaining bones and fat from the meat pieces. Cut the meat into smaller irregular pieces. Transfer the chopped meat to a bowl.
Finely chop one medium onion, then chop and transfer it to a bowl. Finely chop 4 cloves of garlic, add them to the bowl with the onion. Grate approximately 30 g of fresh ginger directly into the bowl with the onion and garlic, mix everything. Cut 50 g of butter into smaller pieces, then melt it in a wok or deep skillet. Then add the onion, garlic, and ginger. Mix everything. Once the onion and garlic are translucent, add cinnamon, cayenne pepper, and curry powder. Add 2 tablespoons of white wine vinegar, mix again. Then add 100 ml of cream, 100 g of tomato puree, and one can of chopped tomatoes. Mix everything. Add one crumbled chicken bouillon cube and 1 cup of water. Cook until the sauce slightly reduces. Then add the pieces of chicken prepared earlier and simmer over low heat for about 15 minutes until the meat is cooked.
Cook the rice covered according to the instructions on the package, stirring occasionally. Once cooked, drain.
Sauce Season the sauce with salt. Season the chopped chicken pieces with salt, then add them to the sauce in the pan. Cook for about 10-15 minutes. Crush 150 g of cashew nuts in a mortar, add 75 g of crushed nuts to the pan with the sauce.
Serving Place the chicken on a plate, put the rice in bowls. Sprinkle half a bunch of chopped coriander and the remaining 75 g of cashew nuts over the chicken.
