For the spice mixture
- 3 kcal caramel seeds
- 2 g. Coriander seeds
- 2 p. Marathon seed
- 1 Mr Curcuma
For the chicken
- 1 onion
- 2 sk. garlic
- 1 g. Ginger fresh
- 1 chili pepper
- 1 g pork curry red
- 3 ounces of olive oil
- 1 large chicken cut into 8-10 pieces
- 1 package (400g) chopped tomatoes
- 1 pack (400g) of coconut milk
- a little chopped fresh coriander
- 3 finely chopped fresh onions
- basmati rice for serving
How to make?
We start the curry chicken, putting the spice seeds in a hot pan for 1-2 minutes on a strong fire to make their fragrances. We hit the mortar in powder.
Put the onion, garlic, ginger and chilli pepper in the blender. We grind them.
Heat the oil and brown the chicken for 10 ‘to get half. Put it on a platter. Place the spices, ground vegetables and curry on the same utensil. Stir in moderate heat for 5 ‘. Add tomatoes and coconut milk. Once boiled again, pour the chicken, salt and boil for 15’-20 ‘until the sauce coagulates and the chicken is cooked well. If a little liquid is needed, add a little cream or a little water.
Finally, add the fresh onion and coriander.
Serve with boiled basmati rice.