Ingredients
800 g chicken fillet
5 onions
1 head of garlic
4-5 tomatoes (tin can)
1/2 tsp ginger
pinch of coriander
1/2 tsp cumin
1/2 tsp Indian Curry
1/2 tsp saffron
1/2 tsp pepper
1 tsp paprika
50 ml cream Cooking
3 tbsp sunflower oil
salt
Method
Pant in the oil the onion, garlic, ginger and chicken. When the chicken turns white add tomatoes and simmer about 25 minutes, until the chicken stand. Put them spices and cream. Boil for a while for another 5 minutes. Serve with rice and sprinkled with fresh ginger.
Containers:
Difficulty
Easy
Tested
0 users
Source
Saturday chef