http___howto-cook-chicken.blogspot.com_2012_01_how-to-cook-chicken-curry.html.xml
http___gastro.vijesti.me_uvijek-svjeze_pileca-meksicka-supa-1472_1.xml
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2 tablespoons vegetable oil 4 cardamom pods (optional) 1 2-inch piece of cinnamon stick (optional) 1 medium onion, finely chopped 4 garlic cloves, chopped 2 teaspoons fresh ginger, chopped 1 medium tomato, finely chopped 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 tablespoons coriander powder 1/2 teaspoon cayenne pepper (optional) 1/2 teaspoon fennel seeds, coarsely ground 1 teaspoon black pepper, coarsely ground 1/2 cup plain nonfat yogurt 1 teaspoon salt 1/2 cup water 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice Remove the skin and all visible fat from the chicken pieces. (I often have the butcher clean the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. Heat oil in a heavy skillet over medium high heat. Add the chicken pieces in a single layer and fry for 3-5 minutes, turning the pieces over once or twice until they are white. Transfer the chicken to a plate using a slotted spoon. Add cumin powder, cardamom pods, cinnamon stick, chopped onion, garlic and ginger to the oil. Fry for 7-8 minutes, stirring constantly, until the onions are golden brown. Stir in tomatoes, turmeric, coriander powder, cayenne pepper, ground fennel seeds and black pepper. Fry for 2-3 minutes. Whip yogurt with wire wisk and add 1 tablespoon at a time, stirring constantly. Fry for another 2-4 minutes. Add the chicken and sprinkle with salt. Stir to coat the spice mixture evenly. Pour the water evenly over the chicken. Bring to a boil. Reduce heat to low. Add the cilantro and gently stir the chicken. Cover tightly and simmer for 20-25 minutes. Chicken should be tender to the touch but should not fall apart. Transfer to a serving platter. Sprinkle with lemon juice. [endtext]
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Sastojci: 1 kašika maslinovog ulja 1 luk, nasjeckan 1/2 šoljice nasjeckanog celera 1 šoljica mrkve narezane na kolutiće 6 češnjeva bijelog luka, sitno nasjeckanih 200 g pilećih prsa, bez kože i kostiju 800 ml pečenog paradajza (iz konzerve) 6 šoljice pilećeg temeljca 200 g tankih rezanaca 1 Jalapeno papričica, narezana na tanke kriškice (izvaditi sjemenke) 1/2 šoljice korijandera 1 kašikica kima 1/2 kašikica kurkume 1/2 kašikice soli 1 kašikica bibera 1 kašika nasjeckanog peršuna 2 cijeđene limete Priprema: Zagrijati ulje i dodati luk, celer, mrkvu i pržiti dok luk ne omekša i postane proziran Dodati bijeli luk i Jalapeno papričicu te pržiti oko minut Uliti temeljac, paradajz i dodati piletinu te pustiti da zakuva; kada se meso skuva, izvaditi ga i isitniti na sitnije komadiće Pustiti da se krčka na najmanjoj temperaturi te vratiti piletinu i dodati rezance i preostale začine te sok od limete Kuvati dok rezanci nisu skuvani - oko 5 minuta Poslužiti toplo, posipano sjeckanim peršunom! Izvor: Gastro.hr