Indian chicken with curry
Source of Recipe
Internet
List of Ingredients
4 chicken breasts (weight 200 g)
salt, pepper
1 can pineapples (in pieces, weight 325g)
4 red onions
fresh ginger (about 5 cm)
oil
0.5 Teaspoon chili pepper
ground coriander seed
ground cumin ground curcuma
150 g cream-yogurt
150 g Cr�me fraiche
2 Teaspoon curry
ground nutmeg
500 g tomato puree
Recipe
Preparation: Season the meat with salt and pepper, fry shortly in a pan. Stew the chopped onions on low heat. Make a puree of the half of the pineapples; add 3 tablespoons pineapple juice and the tomato puree. Add grated ginger and season hot. Put the meat in a heat-resistant form; add the onions and the sauce. Put a lid on top and bake in the preheated oven for 40 minutes at 200 C. After cooking the food, spoon the mixed yogurt and cr�me fraiche on top. Serve with rice and parsley-salad.
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