Ingredients:
- 200g chickenfilet
- 1 can chickpeas (400g net weight)
- 1 carrot
- 2 onions
- 3 gloves garlic
- 1 tblsp chopped ginger
- 200ml ayran (use 100ml yoghurt/100ml water instead, or 200ml coconut cream/dash water)
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 tblsp garam masala
- salt and chili to taste
- 1 tsp corn flour (no need if use coconut cream)
Preparation:
- chop onion, garlic and carrot
- medium heat oiled pan and add cumin, onion, turmeric,salt. stir fry
- add chicken, let it fry for a minute, then add a bit of ayran and ginger
- add carrots and let them fry for a minute in the middle of the pan
- add the rest of ayran (or yoghurt/or coconut cream) and change to low heat
- now add the chickpeas, garam masala, thick it up with corn flour and spice with chili and salt
- stirfry, let it all cook with low heat for 20 minutes
- serve with basmati rice or eat it plain with cooked egg
- enjoy!
Yes, i am aware of ayran has nothing to do with India, thats the ingredient i had at home though and just used it (successfully) for that curry. normally yoghurt or coconut cream is used 🙂
Improve the recipe:
Prepare the chickenfilet one day before, put it raw in a bowl, mix it with 50ml Yoghurt and the chopped ginger and garlic, store it in the fridge. The aroma of garlic and ginger will be even better on the chicken.
REFITHEALTH.COM 