Mongolian chicken
A modern version of a classic that is often on the menus of Indian restaurants. A spicy curry dish without ready-made curry spice mix. Adjust everything to your taste and enjoy!
Mongolian chicken
A modern version of a classic that is often on the menus of Indian restaurants. A spicy curry dish without ready-made curry spice mix. Adjust everything to your taste and enjoy!
Preparation process
1. Remove the seeds from the cardamom pods and put them in a blender.
2. Add garlic, ginger, almonds, cashews, chilies, water and cinnamon to a blender.
3. Cover and stir until everything is combined and creamy.
4. Fry the onion in a little oil until soft.
5. Stir in the mixture from the blender and the coconut milk.
6. When it boils, add the chicken, yogurt and turmeric.
7. Add salt and let it boil again. 8. Reduce the heat, let it boil for 15 to 20 minutes.
9. Sprinkle with chopped coriander leaves, serve with cooked basmati rice and/or thin buns.
Recipe: Darko Debić @samo_jedan_griz
