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Sugar and spice and all things without price

среда, 12. септембар 2018.

Gurkha Chicken Curry * Gurka Pileći Kari


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Ovaj recept potiče iz Nepala. Gurka su Nepalski vojnici  i naravno i oni kuvaju , često u primitivnim uslovima. Kari je zaista veoma ukusan i lak.




Sastojci

8 većih komada piletine sa karabataka
1 veći crni luk
3 krompira
4 zrela paradajza
rukohvat korijandera
ulje
1 štapić cimeta
4 karanfilića
1 kašika semena kima (cumin)
3 lista lorbera
1 kašičica korijandera u prahu
1 kašičica kurkume u prahu
1 čili papričica


Marinada

Komad djumbira veličine palca
1 glavica belog luka
 1 kašičica komorača
1 kašičica ljute paprike
5 zrna kardamoma
250 ml jogurta
1 limun

Priprema

Marinada

Oljuštimo i iseckamao djumbir
Oljuštimo beli luk. Zagrejemo tiganj na srednjoj temperaturi, pa dodamo očišćen djumbir, beli luk, zrna kardamoma, so i zrna komorača.




Pržimo oko  1minut, pa stavimo u mlin , dodamo ljutu alevu papriku i sve izmeljemo u grubu pastu.


Sipamo u veču činiju, dodamo jogurt ,izrendanu koricu i sok od limuna i komade piletine. Dobro sve promešamo Prekrijemo, pa ostavimo u frižideru najmanje 1 sat.


Predgrejemo rernu na 190 stepeni Celzija.

Oljuštimo luk i iseckamo sitno. Krompir isečemo na veće komade. Očistimo korijander i ostavimo lišće sa strane a peteljke iseckamo.


Zagrejemo 4 Kašike ulja i stavimo štapič cimeta ,karanfilič, seme korijandera i lorberov list.

Dodamo piletinu i pržimo jednu stranu oko 5 minuta. Onda

dodamo suve začine. pa luk, krompir , paradajz i isečene peteljke korijandera. Okrenemo piletinu pa pržimo još 10 minuta.

Uspemo 350 ml vode i pustimo da prokuva.


Stavimo u rernu i pečemo jos 50 minuta do sat vremena, povremeno mešamo.

Kada je gotovo, odstranimo štapić cimeta, lorber i zrna kardamoma


Serviramo uz pirinač i naan hleb  i po želji zelenom salatom.


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Gurkha Chicken Curry



Very pleasing on the pallet, this curry is very healthy. Gurkha are Nepalese soldiers that sometimes have to cook with very primitive means. 
Worth trying





Ingredients



  • 8 large free-range skinless chicken thighs , bone 
  • 1 large onion
  • 3 potatoes
  • 4 large ripe tomatoes
  • ½ a bunch of fresh coriander
  • vegetable oil
  • 1 stick of cinnamon
  • 4 cloves
  • 1 teaspoon cumin seeds
  • 3 fresh bay leaves
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 fresh red chilli , (optional)
  • MARINADE
  • 5 cm piece of ginger
  • 1 bulb of garlic
  • 1 teaspoon fennel seeds
  • 5 cardamom pods
  • 1 teaspoon hot chilli powder
  • 250 ml fat-free yoghurt , plus extra to serve
  • 1 lemon
Create

  1. To make the marinade, peel and roughly slice the ginger, break up and peel the garlic cloves, then add to a dry frying pan over a medium heat, along with the fennel seeds and whole cardamom pods.
  2. Heat for 1 minute to wake up all those lovely flavours, then transfer to a pestle and mortar with the chilli powder and 1 pinch of sea salt, then pound into a rough paste.
  3. Tip into a large bowl with the yogurt, lemon zest and juice, and the chicken thighs. Stir to coat evenly, then cover and place in the fridge to marinate for at least 1 hour, but preferably overnight.
  4. Preheat the oven to 190ºC/375ºF/gas 5.

    Peel and finely dice the onions. Peel the potatoes, then chop into rough chunks, along with the tomatoes. Pick the coriander leaves and set aside, then finely chop the stalks.
  5. Heat 4 tablespoons of oil in a large, wide ovenproof pan over a medium heat, then add the cinnamon, cloves, cumin seeds and bay.
  6. Add the chicken in a single layer and cook for 5 minutes on one side, or until a lovely, golden crust develops.
  7. Stir in the ground spices, then add the onion, potatoes, tomatoes and coriander stalks. Turn the chicken over and cook for a further 5 to 10 minutes, or until browned all over.
  8. Pour over 350ml of cold water, then bring to the boil.

    Place in the hot oven for 50 minutes to 1 hour, uncovered, or until the chicken is cooked through and tender, stirring occasionally.
  9. Pick out and discard the cinnamon and cardamom pods, then divide between your plates. Finely slice and sprinkle over the chilli (if using), then tear the coriander leaves on top.
  10. Serve with a dollop of yogurt, coconut rice, naan breads and a fresh green salad, if you like.


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