planted.bundles
Loyalty program
Locations
Events
planted.news
Ingredients
4
Portions
2 Tea spoons vegetable oil
1 onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1.5 tsp garam masala
1.5 tsp ground cumin
1 teaspoon ground coriander
1 tomato, chopped
1 teaspoon Chili powder
1 teaspoon Salt
250 ml coconut milk
1 teaspoon Sugar
1 onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1.5 tsp garam masala
1.5 tsp ground cumin
1 teaspoon ground coriander
1 tomato, chopped
1 teaspoon Chili powder
1 teaspoon Salt
250 ml coconut milk
1 teaspoon Sugar
marinade
350 g planted.chicken
1⁄2 tbsp Natural yogurt or plant-based yogurt (optional)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 1⁄2 tsp Garam masala
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon Chili powder
1 teaspoon Salt
1⁄2 tbsp Natural yogurt or plant-based yogurt (optional)
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 1⁄2 tsp Garam masala
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon Chili powder
1 teaspoon 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 another minute until aromatic.
3
Add the garam masala, cumin and coriander and cook for 20 seconds until aromatic, stirring regularly.
4
Add tomatoes, chilli and salt and simmer for 15 minutes until the sauce thickens.
5
Fry the marinated planted in a pan until golden brown (approx. 5 minutes), then add to the sauce and mix well.
6
Serve with cooked rice.
10
Place sauce in a blender and blend until it becomes a thick consistency, then return to the pot. Add coconut milk and sugar to the sauce and bring to a simmer.
