Masala with Basmati Rice
Main Dishes • European
Description
Masala with Basmati Rice
Ingredients
- Salad Potatoes 4 pieces
- Basmati rice 10 oz
- Garlic 4 cloves
- Onion 4 pieces
- Crushed Tomatoes in Their Own Juice 10 oz
- Salt to taste
- Cardamom 5 pieces
- Turmeric 1 teaspoon
- Bay leaf 3 pieces
- Cinnamon 1 piece
- Cayenne Pepper 1 piece
- Chicken Thighs 5 pieces
- Grated Ginger Root 1 tablespoon
- Vegetable Oil 2 tablespoons
- Cilantro 1 bunch
- Red Curry Powder 1 teaspoon
Step-by-Step Guide
Step 1
Remove the skin from the chicken, chop into large pieces, and marinate for 1 hour in a mixture of curry, turmeric, and salt.
Step 2
After an hour, heat vegetable oil in a wok or saucepan, add bay leaves, cayenne pepper, and coriander seeds, sauté for 30 seconds, then add coarsely chopped garlic, grated ginger, and onion sliced into half-rings, and fry for 8 minutes over medium heat, stirring constantly.
Step 3
Add the marinated chicken, sauté for 5 minutes, add the peeled and crushed tomatoes, season with salt, mix, add the coarsely chopped potatoes, pour in enough water to cover the contents of the wok, cover with a lid, and simmer on low heat for 20 minutes. Then add a small stick of cinnamon and crushed cardamom seeds, chopped cilantro, stir, and simmer for another 5 minutes.
Step 4
Meanwhile, cook the rice: rinse it well with cold water, cover with cold water so that the water level is 2 cm above the rice level, cover with a lid, bring to a boil, and cook for 15 minutes on the lowest heat without lifting the lid. Turn off the heat and let it sit for another 5 minutes.
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