Pui In Sos Gros De Cocos Si Migdale (chicken In Thick Coconut - Almonds Sauce)
articol scris de Brindusa blog brindusascheaua.blogspot.com
Scroll down for English recipe
Chiar daca mancarea thai sau indiana contine multe condimente, nu este de loc greu sa pregatesti asa ceva. Ca sa-ti fie usor, scoate toate ingredientele si pregateste-le. Apoi pune-le langa tine cand gatesti. Asa o sa fie totul gata in cateva minute.
Ingrediente pentru 4 portii
- 3 linguri migdale macinate
- 2 linguri fulgi de nuca de cocos
- 200 - 250 ml lapte de cocos
- 1 lingurita cu coriandru praf
- 1/2 lingurita cu chili praf
- 2 lingurite usturoi ras pe razatoarea mica (cam 5 catei de usturoi)
- 2 lingurite ghimbir ras pe razatoarea mica (cam 7 cm de radacina de ghimbir)
- 500 g piept de pui dezosat si fara piele, taiat bucati mici
- 2 linguri ulei de porumb
- 5 pastai de cardamom verde
- 2 frunze de dafin
- 2 lingurite cu patrunjel verde tocat
- sare dupa gust
Cum se face
- Prajeste uscat nuca de cocos si migdalele macinate, pana au o culoare maronie
- Pune amestecul intr-un castron. Adauga laptele de cocos, praful de coriandru si chili, ghimbirul si usturoiul. Amesteca bine si lasa deoparte.
- Intr-o tigaie mare incalzeste uleiul. Pune in tigaie carnea, cardamomul si si foile de dafin. Stir fry cate 2 minute pe fiecare parte.
- Pune in tigaie sosul de cocos, amesteca si lasa sa fiarba incet, acoperit 10- 12 minute sau pana ce carnea e facuta. Daca sosul scade foarte mult adauga putina apa.
- Cu 2 minute inainte ca mancarea sa fie gata, pune coriandrul.
- Serveste cu orez basmati.
Even if Thai or Indian food contains many spices, it is not difficult to prepare it. For this, get all the ingredients and prepare them. Then put by your side when you cook. So everything will be ready in minutes.
Ingredients for 4 servings
* 3 tablespoons ground almonds
* 2 tablespoons flaked coconut
* 200 - 250 ml coconut milk
* 1 teaspoon coriander powder
* 1 / 2 teaspoon chili powder
* 2 tablespoons grated garlic (about 5 cloves of garlic)
* 2 teaspoons grated ginger (about 7 cm of ginger root)
* 500 g boneless and skinless chicken breast, cut into small pieces
* 2 tablespoons corn oil
* 5 green cardamom pods
* 2 bay leaves
* 2 tablespoons chopped parsley
* Salt to taste
How To
* Fry dried coconut and almonds until light brown
* Put the mixture into a bowl. Add coconut milk, coriander and chili powder, ginger and garlic. Mix well and leave aside.
* In a large skillet heat the oil. Put in skillet meat, bay leaves and cardamom. Stir fry 2 minutes on each side.
* Put the coconut sauce to skillet, stir and let simmer slowly, covered 10-12 minutes or until meat is done. If the sauce thickens too much, add a little water.
* Two minutes before to be ready, put the coriander.
* Serve with basmati rice.
