Chicken bhuna masala – a detailed recipe for cooking. друзьями: 
Time:one hour. 50 minutes Difficulty: medium Servings: 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 diced whole chicken breast
- 1 tbsp. ready basmati rice
- 1 tsp cumin seeds
- 1 tsp coriander seed
- 1 tsp cardamom fruit
- 1 tbsp. l vegetable oil
- Salt and ground black pepper
- 1 tsp curry powder
- 1 tsp seasoning chili
- 1/2 cinnamon sticks
- 2 diced large tomatoes
- 1/2 diced red onion
- 2 diced garlic cloves
- 1 tsp chopped fresh ginger
- 1/3 Art. coconut milk
- 1/3 Art. white wine
- 2 tbsp. l chopped fresh cilantro leaves
- 2 unbaked indian cakes papadam
- 60 gr ready-made mango chutney (see recipe)
Recipes with similar ingredients: chicken breasts, chutney sauce, tomatoes, coconut milk, white wine, basmati rice, cumin, coriander, cardamom, curry, cinnamon, red onion, garlic, ginger root, cilantro
Recipe preparation:
- In a large skillet over low heat, fry cumin, coriander and cardamom until you feel the aroma of spices, about 1 min. Grind the spices well in the mill. Pour oil into the pan, heat it over moderate heat until it is hot or won’t start to smoke.
- Put the chicken, salt and pepper. Give the chicken brown, then mix and fry evenly with each side. Add curry powder, chili seasoning, cinnamon, tomatoes, onions, garlic, ginger, coconut milk and white wine. Bring to boil, then simmer over low heat until the sauce thickens, about an hour. Season with salt and pepper to taste, then add cilantro.
- Put masala on a “pillow” of basmati rice. Sprinkle lightly papadam with vegetable oil on both sides and cook in microwave at high power until the cakes are swollen and will become crispy, approximately 45 sec. Serve mango dish chutney.
