Locations
Events
planted.news
Ingredients
4
Servings
2 tsp Vegetable oil
1 Onion, chopped
1 tsp Garlic, chopped
1 tsp Ginger, chopped
1.5 tsp garam masala
1.5 tsp ground cumin
1 tsp ground coriander
1 Chopped tomatoes
1 tsp Chili powder
1 tsp Salt
250 ml Coconut milk
1 tsp Sugar
1 Onion, chopped
1 tsp Garlic, chopped
1 tsp Ginger, chopped
1.5 tsp garam masala
1.5 tsp ground cumin
1 tsp ground coriander
1 Chopped tomatoes
1 tsp Chili powder
1 tsp Salt
250 ml Coconut milk
1 tsp Sugar
Marinade
350 g planted.chicken
1⁄2tbsp natural yogurt or plant-based yogurt (optional)
1tbsp finely chopped garlic
1tbsp finely chopped ginger
1 1⁄2 tsp garam masala
1tsp ground cumin
1tsp turmeric
1tsp chili powder
1tsp salt
1⁄2tbsp natural yogurt or plant-based yogurt (optional)
1tbsp finely chopped garlic
1tbsp finely chopped ginger
1 1⁄2 tsp garam masala
1tsp ground cumin
1tsp turmeric
1tsp chili powder
1tsp salt
Products in this recipe
planted.chicken
Nature
Preparation
1
Mix the ingredients for the marinade well with the planted.chicken and marinate for at least 1 hour.
2
Heat vegetable oil in a large pot and sauté onions until soft, then add garlic and ginger and sauté for 1 more minute until fragrant.
3
Add garam masala, cumin and coriander and cook aromatically for 20 seconds, stirring regularly.
4
Add tomatoes, chili and salt and simmer for 15 minutes until the sauce thickens.
5
Put the sauce in a blender and blend until smooth, then return to the pot. Add coconut milk and sugar to the sauce and bring to a simmer.
6
Fry marinated planted. in a pan until golden brown (approx. 5 minutes), then add to the sauce and mix well.
7
Serve with cooked rice.
