chicken eggplant curry скачать в хорошем качестве

chicken eggplant curry

Chicken eggplant curry 4 lb. chicken leg quarter 6 Chinese eggplant 4 medium-sized potatoes 1 ½ tbsp gram masala 2 tbsp curry powder ½ tsp cinnamon spice powder 1 tsp turmeric 1 tsp cumin powder 1 tsp Chinese spice 10 clove garlic 1 small red onion 3 wiri wiri pepper 3 stalks green onion 4 stalk cilantros 3 stalk shadobeni Method 1) Peel the eggplant and potatoes and cut them into cubes. Wash and soak them in water in a big bowl to cover them, so they do not turn black 2) Cut the chicken into small pieces and wash with salt and vinegar, and steam for 15 minutes, then strain in a colander 3) Used a big skillet /Kahari to heat the oil to fry the onions, garlic, pepper, cilantro, green onion, and shadobeni 4) Mix all the spices into a bowl with water until they form a paste, throw it into the oil, and stir it for 4 minutes or until you see the oil floating on top 5) Place the steamed chicken into the skillet and give it a good stir. Make sure the chicken is well mixed. Leave it to cook for 4 mintues then add the eggplants and potatoes and salt to taste, and give it a good stir. Cover the skillet and turn the stove down to medium to low heat 6) Always keep checking and stirring it to make sure everything is cooking all over 7) No need to add water to cook because the vegetable will release its own water to cook the curry 8) You will know when the potatoes are boiled and nice and juicy. You can dry it down more, or you can keep it with some gravy to eat with rice, roti, or naan. #Chickeneggplantcurry #guyanesecurry #food #cooking