A dish of Indian cuisine
4 x Number of chicken breasts (minced)
2 x number of onion (cut eight pieces)
2 x small hanging lemon peel (grated to kari)
2 x hanging large sunflower oil
2 x cup of coconut milk
2 x hanging large yellow kari (for kari)
2 x number of green coriander (for kari)
2 x Number of crushed garlic cloves (for kari)
1 x small hanging turmeric (for kari)
1 x Janzell Workshop
X x cup water
X x water cup (for karya)
X x basil (minced)
⅛ x grated mushroom (fresh)
Clean the mushrooms with a good kitchen paper and cut well
In the mince, place the mushrooms, chicken breasts, salt, pepper, ginger, and nfram well until we get a homogeneous paste.
Then formed in medium-sized balls and covered and placed in the refrigerator for half an hour.
In a bowl on the fire, put the oil and put the chicken balls and turn until you gain the color of the structure of appetite and then pull it on paper absorbent of the substance of fat.
In the blender, put coriander, garlic, turmeric, curry, water, garlic and lemon peel and mix well until perfectly homogenous.
In a bowl on the fire, put two tablespoons of oil and onion and stir until completely dissolved.
Then add the curry mixture and stir and leave to boil.
Then add coconut milk and water with continuous stirring until it begins to boil.
When boiling boil, add chicken balls, cover the bowl and leave until the chicken is cooked and the sauce is added. Then add the basil and serve hotly
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
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