How the ka-rhe is preparing. Open part of the mysterious dish. It's about chicken with Carry, lemongrass and potatoes. Further-easier.
This piquant dish with chicken falling from bones receives its cream consistency from coconut milk and bold tastes from Kurry Maras powder, writes Xrust. You can cook this component in about 10 minutes. There is another way-buy.
A little details about the seasoning — Curry powder reflects the tastes of Southern India. It is recommended in many recipes. It is boldly replaced by Curry Vietnamese powder. If you prepare a dish with the recommended Kayen and black pepper, it will have a pinching sharpness, so adjust it to your liking. You can make a paste from lemongrass, ginger and onion in a large mortar, wielding a pestle. You can take a food processor.
Curry Madras powder can be found in specialized spices stores, in Indian and Asian markets, as well as on the Internet.
Inigoents, incredents. Merged cup, 4 servings:
- 3 stems of lemon grass (lower 7.5 cm each), coarsely chopped
- 3 sloths (each size of a quarter) fresh ginger
- 1 Average yellow onion (8 ounces), coarsely chopped
- 2 tablespoons of neutral oil, for example, rappy
- 2 tablespoons of the carry maras powder (see the corresponding recipe)
- 1/4 teaspoon of Kayen pepper
- 2 1/2 pound of chicken hips or legs with bones and without skin cleansed of excess fat
- 14 ounces of unsweetened fat coconut milk
- 3/4 teaspoon of fine salt
- 1/2 of the teaspoon of coarse black black pepper
- 1 pound of red potatoes, peeled and cut into pieces of 1 inch thick
- 2 tablespoons of cut fresh cilantro
- chopped baguette for feed (optional)
- 1 large lime cut by slices
Start:
- Step 1. Mix lemongrass, ginger and onion in the kitchen combine and chop to small grinding.
- Step 2. In a large pan or Dutch oven over medium heat, heat the oil until it begins to flicker. Add fresh spices to the oil and fry, stirring, to light brown and aroma appearance, 2-3 minutes.
- Step 3. Add carry powder and Kayen pepper and cook until the aroma appears, about 15 seconds. Add chicken and cook, stirring until the pieces are covered with carry spices, 1-2 minutes.
- Step 4. Add coconut milk, salt and pepper and cook, scraping the oil from the bottom of the pan until the mixture boils. Reduce the heat to medium, cover with a lid and cook over low heat, stirring periodically until the chicken is partially ready (still very pink in the middle), about 15 minutes. Add the potatoes, cover with a lid and continue to cook over low heat until the potatoes become soft, and the chicken will show 165 degrees on the thermometer inserted into the thickest part, from 10 to 12 minutes.
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