咖喱鸡用椰子饭
这道一锅菜所需要的只是快速沙拉。用新鲜的柠檬汁和盐和胡椒挤压切黄瓜和番茄.
资料来源:日常食品,2012年5月
总时间
预备
份量
配料
路线
库克的笔记
鸡肉准备
有关切鸡的提示,请访问我们的操作方法。如果你喜欢所有的白肉或深色肉,可以代替鸡胸肉或鸡腿.
这道一锅菜所需要的只是快速沙拉。用新鲜的柠檬汁和盐和胡椒挤压切黄瓜和番茄.
资料来源:日常食品,2012年5月
预备
份量
鸡肉准备
有关切鸡的提示,请访问我们的操作方法。如果你喜欢所有的白肉或深色肉,可以代替鸡胸肉或鸡腿.
London
26.04.2023 @ 22:19
This recipe requires only a quick salad of freshly squeezed lemon juice, salt, and pepper with sliced cucumbers and tomatoes. The information source is Daily Food, May 2012, with a total time of 50 minutes, preparation time of 25 minutes, and serving size of 8. The ingredients include 1 whole chicken (3 1/2 to 4 pounds) cut into 10 pieces, 4 teaspoons of curry powder, 1/2 teaspoon of chili powder, coarse salt, 1 tablespoon of vegetable oil, 5 cloves of garlic chopped, 3 tablespoons of chopped fresh ginger (from a 3-inch piece), 1 medium yellow onion chopped, 2 tablespoons of tomato paste, 2 cups of Indian basmati rice, 1 can (13.5 ounces) of unsweetened light coconut milk, and fresh cilantro leaves for serving. The directions involve preheating the oven to 350 degrees, seasoning the chicken with curry powder, chili powder, and salt, browning the chicken in a Dutch oven or heavy pot, sautéing garlic, ginger, and onion, adding tomato paste, rice, coconut milk, and water, and baking the chicken and rice mixture in the oven for about 20 minutes until cooked through. The dish is garnished with cilantro before serving.