John Myers
Cooking: Chicken Breast from Oven, with Indian Touch
The perfect cooking: chicken breast from oven, with indian touch recipe with a picture and simple step-by-step instructions.
* for the rice
- 2 piece Red pointed peppers
- 1 piece Fresh onion
- 0,5 tsp Ginger seasoning
- 0,5 tsp Garlic spice
- 0,5 tsp Coriander spice
- 0,5 tsp Ground cumin
- 1 tsp Chilli (cayenne pepper)
- 1 tsp Salt
- 5 tbsp Yogurt
- 1 tbsp Olive oil
- 2 tbsp Ghee
- 1 tsp Curry powder
- 1 tsp Cooked rice
- Wash the chicken breast, rub dry and cut into bite-sized pieces. Peel the peppers, remove the seeds and membranes and cut into small pieces. Peel the onion and cut into small pieces.
- Mix the spices with the yogurt. Then add the chicken, bell pepper and onion and mix everything together thoroughly.
- Now place in the refrigerator for a few hours (even a whole day).
- Then stir again and then pour into a small baking dish, then drizzle with oil.
- Leave to cook in the oven at 160 ° C for about 60 minutes.
- Prepare the rice shortly before the end of the cooking time. To do this, melt the ghee in a pan, stir in the curry and briefly toast. Now add the rice and heat while stirring.
- Arrange rice and chicken breast (including peppers and onions …) on plates and serve.
- PS: I used the sun kiss and spice blossom mixture as a curry.
Facebook Comments