HUHN  mit  SAUERRAHM  und  PAPRIKA

Chicken with Sour Cream

3 cm ginger (fresh, peeled)
6 cloves of garlic (peeled)
3 tbsp. oil
1 onion (chopped)
2 tsp. coriander (ground)
salz, cayenne pepper
1 tomato (chopped)
700 g chicken peaces (skinless)
1 red bell pepper (chopped into 2 cm peaces)
4 tbsp. sour cream
1 1/2 tsp. garam masala

 

 

Dice ginger and garlic finely and blend them with some water to a paste.
Heat oil in a pot and fry onion until lightly brown. Add ginger-garlic-paste and sauteé until water is vaporized.
Then fry for 30 seconds. Stir in coriander, salt and cayenne. Add tomato und simmer all covered until tomato cubes are tender. Remove cover and let vaporize sauce. Fry paste about 5 minutes, stirring constantly.
Add chicken peaces and fry them about 2 minutes. Douse with 300 ml water, bring it to the boil and simmer all covered about 15 minutes. Add bell pepper and simmer 10 minutes more, until chicken meat are tender.
Bowl down sauce over high heat about 5 minutes. Stir in sour cream and garam masala. Season to taste with salt and cayenne.

 

       Side Dish: Naan-Bread, white bread
     
 

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