Ingredients
- 900 gr chicken thigh fillet
- 1 dl neutral yogurt
- 4 msk garam masala
- 1/2 tbsp turmeric
- oil for frying
- 2 yellow onions
- 1 piece of fresh ginger
- 4 cloves of garlic
- 1 fresh green chili
- 3 tomatoes
- 2 cups water
- Salt and black pepper
- 1 pot fresh coriander
- A few sprigs of fresh mint
Do this:
Divide onions, garlic, ingefära, into smaller pieces and place in a pan with a little oil and fry a little.
Cut the green chili into smaller pieces and place in the pan. Let everything simmer so it gets a little color.
In with 3 tablespoon garam masala and let fry a little and then in with the tomatoes cut into smaller pieces. put in 2 dl water and simmer in 20-25 minutes.
Place chicken thigh fillet on a serving platter for marinating. add yogurt, 2 tablespoons garam masala and half a tablespoon of turmeric and let marinate for a while.
After the vegetables have simmered in 20 minutes , run everything in a mixer until smooth.
Fry the files in the same pan as you had the vegetables in. Add the curry paste and bring to the boil 20 mine with lid on.
Flavored rice
- 4 dl basmatiris
- A little oil
- 2 laurel
- 2 st whole green cardamom
- 1 pinch whole cumin
- 1 kanelstång
- 5,5 cups water
- A little salt
- Soak rice in for at least 25 mine with really with water.
Do this with the rice:
Pour oil into a saucepan, in with bay leaf, cinnamon stick and spices and let simmer a little, then in with the rice.
In with a pinch of salt. Let the rice simmer a little before you put it in the water.
Cook until water is completely absorbed, 15-20 mine.