Usuba
Chicken Masala with Basmati
An aromatic Indian dish with chicken, potatoes and spices. The chicken is marinated in curry and turmeric, then stewed with onions, garlic and ginger. Served with fluffy basmati rice and garnished with fresh cilantro.
- Total
- 90 min
- Standard serving
- 635.4 g
Ingredients
Total 16- Potato
150 g≈ 1 pcs - Basmati rice
62.5 g≈ 1/3 cup - Garlic
3 g≈ 1 clove - Onion
150 g≈ 1 pcs - Tomatoes in their own juice
62.5 g≈ 4 tbsp - Salt
to taste - Cardamom
0.625 g - Turmeric
1.125 g≈ 1/4 tsp - Bay leaf
0.375 g≈ 3/4 pcs - Cinnamon
0.25 pcs - Cayenne pepper
1.25 g≈ 1/4 pcs - Chicken thighs
187.5 g - Ginger root
0.25 tbsp - Vegetable oil
7.5 ml≈ 1.5 tsp - Cilantro
7.5 g≈ 2.5 sprig - Curry powder
1.125 g≈ 1/4 tsp
Instructions
- 1
Step 1
Remove the skin from the chicken and cut it into large pieces. Mix curry powder, turmeric, and salt, rub the meat with this mixture. Let it marinate for 1 hour.
- 2
Step 2
Heat vegetable oil in a wok or sauté pan. Add a bay leaf, cayenne pepper and cardamom seeds, fry for 30 seconds.
Add coarsely chopped garlic, grated ginger, and onions cut into half-rings. Fry for 8 minutes over medium heat, stirring constantly.
- 3
Step 3
Place the marinated chicken and fry for 5 minutes. Add peeled tomatoes, salt and stir.
Add coarsely chopped potatoes. Pour in water so that it covers the contents. Cover with a lid and simmer over low heat for 20 minutes.
Add a cinnamon stick and cardamom seeds crushed in a mortar, chopped cilantro. Stir and simmer for another 5 minutes.
- 4
Step 4
Rinse the rice with cold water. Fill with cold water so that the water level is 2 cm above the rice level.
Cover with a lid, bring to a boil and simmer for 15 minutes over the lowest heat without lifting the lid. Turn off and let stand for 5 minutes.
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