planted.bundles
Loyalty program
Locations
Events
planted.news
Ingredients
4
Servings
2 TSP Vegetable oil
1 Onion, chopped
1 TSP Garlic, chopped
1 TSP Ginger, chopped
1.5 TL garam masala
1.5 TL ground cumin
1 TSP ground coriander
1 Tomato, chopped
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 TL garam masala
1.5 TL ground cumin
1 TSP ground coriander
1 Tomato, chopped
1 TSP Chili powder
1 TSP Salt
250 ml Coconut milk
1 TSP Sugar
Marinade
350 g planted.chicken
1⁄2 tbsp plain or vegetable yogurt (optional)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 1⁄2 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 tsp salt
1⁄2 tbsp plain or vegetable yogurt (optional)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 1⁄2 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 tsp salt
Products in this recipe
planted.chicken
Nature
Preparation
1
Mix the ingredients for the marinade well with the planted.chicken mix and marinate for at least 1 hour.
2
Heat vegetable oil in a large pot and saute onions until soft, then add garlic and ginger and saute for 1 more minute until aromatic.
3
Add garam masala, cumin and coriander and cook for 20 seconds, stirring regularly until aromatic.
4
Add tomatoes, chili and salt and simmer for 15 minutes until the sauce thickens.
5
Marinated planted.Fry in a pan until golden brown (about 5 minutes), then add to the sauce and mix well.
6
Serve with boiled rice.
10
Place sauce in a blender and blend until it takes on a creamy consistency, then return to the pot. Add coconut milk and sugar to the sauce and bring to a simmer.
