John Myers
Pulkes in Hummus Kari
The perfect pulkes in hummus kari recipe with a picture and simple step-by-step instructions.
- 4 Kosher Chicken Legs
- 500 g Chickpeas
- 400 g Peeled tomato can
- 1 Onion
- 2 tbsp Tomato paste
- 2 El Curry Madras
- 0,75 tsp Garam masala
- 0,5 tsp Chilli flakes
- 100 ml Coconut milk
- 1 tbsp Coconut flakes
- 1 Spr Lemon juice
- 2 tbsp Sunflower oil
- Salt
- Water
- Soak the chickpeas overnight and cook them until cooked. The canned ones are just as suitable.
- Rub the chicken legs with salt and curry. Roughly chop the onion.
- Fry the chicken legs and onion, set the legs aside. Add tomato paste and spices and deglaze with the peeled tomatoes. Add 50 ml of water.
- Add the well rinsed chickpeas and stir everything.
- Next, put the legs (pulkes) on the chickpeas and stew for 20 minutes with the lid closed.
- After 20 minutes, take the legs out briefly, add the coconut milk and a squirt of lemon juice if necessary. Now turn the legs over and put them back on the curry. Another 20 min. When closed. Stew the lid.
- Finally, arrange the pulkes on a plate and stir the coconut flakes into the curry. Possibly a little more water if necessary. Season again to taste. Finished.
Facebook Comments