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Elizabeth Cornell Chedid
Chicken tikka massala
A nice Indian recipe. The main course contains the following ingredients: poultry, sunflower oil, onions (in thin half rings), fresh ginger ((bag 150 g), peeled), garlic (finely chopped), ground (coriander), turmeric, cayenne pepper, paprika powder, tomatoes (in small pieces), boil (yoghurt (200 ml)), chicken fillet (in strips), fresh coriander ((15 g) and leaves coarsely cut).
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Ingredients
- 4 el sunflower oil
- 2 onions in thin half rings
- 3 cm fresh ginger (bag 150 g), peeled
- 3 toes garlic finely chopped
- 1 el grinded coriander
- 1 tl turmeric
- Tl cayenne pepper
- 1 el paprika
- 3 tomatoes in small pieces
- 1 cup boil yogurt (200 ml)
- 300 g chicken breast in strips
- 1 tray fresh coriander (15 g), leaves coarsely cut
Kitchen Stuff
Directions
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Heat 3 tbsp oil in a stir frying pan and the onion in 6 min. Golden brown. Meanwhile, grate the ginger and fry for 2 minutes with the garlic. Add the ground coriander, turmeric, cayenne pepper and paprika powder and cook for 1 min. Add the tomatoes and cook for 3 minutes. Add 1 tbsp cooking yoghurt and stir until it is absorbed by the onion mixture. Repeat this 3 times. Add 300 ml of water and salt to taste. Cook gently for 10 minutes.
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Heat the grill pan. Brush the chicken with the rest of the oil and grill in 5 min. Until done. Turn halfway.
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Add the rest of the cooking yoghurt and the chicken to the sauce. Heat 1 minute and sprinkle with the fresh coriander. Tasty with yellow rice and spinach.
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Nutrition
320Calories
Sodium0% DV3.600mg
Fat34% DV22g
Protein42% DV21g
Carbs3% DV10g
Fiber8% DV2g
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