This post is also available in:
Magyar (Hungarian)
Ingredients:
- 1kg chicken breast
- 200ml greek joghurt
- 100ml cooking cream
- 1 pack of coriander
- 100g cashew
- 2 cloves garlic
- 1 red onion
- 1/2dl tomatoe pure
- Juice of 1 – 2 Lemons
- 1 chili paprika
- Olive oil
- 100g butter
- 1tsp chili paprika powder
- 1/2tsp ginger powder
- 1/2tsp garam masala
- 1/2tsp grand cumin
- Salt
- 1/2tsp curry powder
- 1/2tsp turmeric powder
Preperation
Cut the chicken breast into small pieces.
In a big bowl put the cooking cream and the joghurt, add the chicken breast and leave it for 30 minutes at least or overnight.
Put the oil and the butter in a pot add the cut onion and cook f0r five minutes.
Add the crushed garlic, chili paprika, all the spicies and the tomato puree.
Mix everything, and add the chicken breast.
Add 100ml water or if you have coconut water you can use that.
Cook slowly for 30 minutes.
Cut the coriander
Roast the cashews in a frying pan.
When the chicken is almost cooked add half of the coriander and the lemon juice.
Add the roasted cashews and cook for another 5 minutes.
When it’s ready shut off the stove, add the butter and rest of the coriander and leave it for 10 minutes.
While this is cooking you can cook the butternut squash:
Peel the butternut squash, take out the seeds, and cut it into small pieces. Cook in a pan until soft for 20-25 minutes, add salt while cooking.
This post is also available in:
Magyar (Hungarian)
