Bengaluru

Last Updated on December 20, 2024

This is a recipe from India for chicken pieces in a sweet and spicy sauce. Lovers of sweet and spicy flavours will really enjoy it, it’s very good, all the flavours complement each other nicely and in the end it’s something incredibly delicious.

Ingredients:

1 kg of chicken cutlets 200-300 g 250 ml chicken stock (I put a gel egg) 250 ml cooking cream 12% 1 small can of coconut milk (165 ml) 2 handfuls of cranberries (dried) 3 tablespoons tomato puree or passé tomatoes 2 tbsp olive oil 2 tsp curry 1 pk fresh hot peppers (crushed chillies can also be used) 1 pcs of 6-8 cm long ginger 1 pcs of red onion 1 pc carrots salt

Procedure:

1. Heat the oil in a pan, preferably a wok, add the finely chopped onion and sauté until golden
2. Throw in the cubed meat (do not salt) and sauté until the meat is white, then throw the carrots into the pan, sauté for a while and add the broth, let it boil slightly for about 10 minutes
3. Stir, add the purée, cranberries (or raisins), pineapple cut to the approximate size of the meat, add finely grated ginger, seedless hot peppers (or crushed chillies) and curry
4. After about 5 minutes, add the coconut milk and cream, adjust the flavours, you can add salt at this stage
5. Allow the liquid to reduce slightly while bubbling, about 10 minutes.

Recommendation:

Rice is suitable as a side dish, couscous would certainly be suitable, we chose rice noodles.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchova