Masala with basmati rice

Masala with basmati rice

Ingredients

• Potatoes 4 pieces
• Basmati rice 250 g
• Garlic 4 cloves
• Onions 4 pieces
• Tomatoes in their own juice 250 g
• Salt to taste
• Cardamom 5 pieces
• Turmeric1 teaspoon
• Bay leaf 3 pieces
• Cinnamon 1 piece
• Cayenne pepper 1 piece
• Chicken thighs 5 pieces
• Ginger root 1 tablespoon
• Vegetable oil 2 tablespoons
• Cilantro 1 bundle
• Curry powder 1 teaspoon

Directions

1. Remove the skin from the chicken, chop into large pieces and marinate for 1 hour in a mixture of curry, turmeric and salt.
2. After an hour, heat the vegetable oil in a wok or saucepan, put bay leaves, cayenne pepper and coriander seeds in it, fry for 30 seconds, then put coarsely chopped garlic, grated ginger, onion, chopped into half rings, fry for 8 minutes over medium heat, stirring constantly.
3. Add the marinated chicken, fry for 5 minutes, put the grated and peeled tomatoes, salt, stir, put in coarsely chopped potatoes, top up with water so that it covers the contents of the wok, cover and simmer over low heat for 20 minutes.
4. Then add a small stick of cinnamon and chopped cardamom seeds in a mortar, chopped cilantro, stir and simmer for another 5 minutes.
5. At this time, boil the rice: rinse it well with cold water first, fill it with cold water so that the water level is 2 cm above the rice level, cover with a lid, bring to a boil and cook for 15 minutes on the lowest heat without lifting the lid. Turn off and let stand for about 5 minutes.