HÜHNERCURRY  PUNJAB  ART  

Chicken Curry Punjab

Ingredients for 6 people

3.5 cm ginger root (peeled u. coarsely chopped)
10 large cloves of garlic (peeled)
4 black cardamom pods
4 cloves
2 tsp. cinnamon (ground)
5 tbsp. oil
1 bay leaf
1 onion (chopped)
1-2 green chillies
750 g chicken pieces (skinless)
5 tsp. coriander (ground)
2 tsp. Kreuzkümmen (ground)
1 pinch cayenne pepper, salt
1/2 tsp. Garam Masala
3 tomatoes (cut into wedges)
1 handful cilantro (chopped)

 

Mash ginger and garlic with a little water in a blender to a paste. Break cardamom pods in a mortar with the muddler and remove the shells. Ground seeds with cloves and cinnamon to a powder.
Heat the oil in a saucepan. Fry bay leaf and onion for 8-10 minutes, until the onion is golden brown. Prick chili peppers with the knife tip around and add together with the ginger-garlic paste and fry for 2 minutes.
Add chicken pieces and brown over medium heat. Stir in all spices and salt. Add tomatoes and douse with water, about 2.5 cm high pour. Cover and simmer about 15 minutes.
Remove the lid and let the remaining water evaporate over high heat. Turn the meat meanwhile around. When the water has overcooked, boil over low heat until some droplets of oil escape from the Massala. Then add as much hot water so that the chicken pieces are half way into the sauce. Bring to a boil and stir in the coriander leaves.

 

     
     
 

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