Wash the chicken fillet, dry and cut into medium cubes.
Prepare the sauce.
Peel the onion and chop finely.
Peel the garlic and chop finely.
Peel and grate ginger.
Wash the tomato, remove the skin and cut into small cubes or grind in a blender into a homogeneous mass.
Peel the chili, carefully remove all seeds and cut into small cubes.
Advice. If you prefer mild dishes, you can skip the chili pepper, or put just a little. The main thing is to very well clean all the seeds and internal partitions, since it is in the seeds that the largest amount of the substance that gives the chili pepper its characteristic pungency is contained. Be careful when handling chili peppers and wash your hands thoroughly after cutting so that the essential oils in the pepper do not irritate your skin! Particularly sensitive areas are the eyes, nose and mouth.
In a frying pan preheated with vegetable oil, fry the onion and garlic for ~ 3-4 minutes.
Add diced tomatoes or pour in tomato gruel, stir and simmer for 3-5 minutes, until the sauce thickens a little.
Add tomato sauce and stir.
Pour in ~ 1 / 4-1 / 2 glass of water or chicken broth, stir and simmer for 1 minute.
Put the chicken fillet cubes in the sauce, mix well again, cover and cook for ~ 7-9 minutes, stirring occasionally, until the meat is tender.
Remove skillet from heat and add sour cream or natural yogurt. Stir again and heat a little, but do not boil. If necessary, add a little salt to taste.
Put the finished dish on a plate and sprinkle with plenty of chopped cilantro or parsley.
Serve boiled rice as a garnish.
Chicken with curry and ginger
Serves: 4 People
Prepare Time: 15 min
Cooking Time: 30 min
Calories: -
Difficulty:
Easy
recipe for an amateur, but worth a try)
Ingredients
Directions
Wash the chicken fillet, dry and cut into medium cubes.
Prepare the sauce.
Peel the onion and chop finely.
Peel the garlic and chop finely.
Peel and grate ginger.
Wash the tomato, remove the skin and cut into small cubes or grind in a blender into a homogeneous mass.
Peel the chili, carefully remove all seeds and cut into small cubes.
Advice. If you prefer mild dishes, you can skip the chili pepper, or put just a little. The main thing is to very well clean all the seeds and internal partitions, since it is in the seeds that the largest amount of the substance that gives the chili pepper its characteristic pungency is contained. Be careful when handling chili peppers and wash your hands thoroughly after cutting so that the essential oils in the pepper do not irritate your skin! Particularly sensitive areas are the eyes, nose and mouth.
In a frying pan preheated with vegetable oil, fry the onion and garlic for ~ 3-4 minutes.
Add diced tomatoes or pour in tomato gruel, stir and simmer for 3-5 minutes, until the sauce thickens a little.
Add tomato sauce and stir.
Pour in ~ 1 / 4-1 / 2 glass of water or chicken broth, stir and simmer for 1 minute.
Put the chicken fillet cubes in the sauce, mix well again, cover and cook for ~ 7-9 minutes, stirring occasionally, until the meat is tender.
Remove skillet from heat and add sour cream or natural yogurt. Stir again and heat a little, but do not boil. If necessary, add a little salt to taste.
Put the finished dish on a plate and sprinkle with plenty of chopped cilantro or parsley.