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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I like chicken in this dish, but you could just as easily use other meats or a white fish. Ingredients:
1 teaspoon turmeric |
2 limes, juiced |
5 cloves garlic, finely chopped |
10 cm fresh ginger, finely chopped |
6 chicken legs, skinned and cut into thighs and drumsticks |
1 tablespoon butter |
2 red onions, sliced |
350 ml plain yogurt |
1 bunch fresh coriander |
1 bunch fresh dill |
1 bunch fresh mint |
4 fresh green chilies, chopped |
vegetable oil |
salt and pepper |
Directions:
1. Mix the turmeric, lime juice, the garlic, ginger, a bit of salt and some oil in a big bowl.
2. Put the chicken pieces in the bowl, stir to coat and then leave to marinate for an hour.
3. When the meat is ready, heat a bit of oil and the butter in a large pot.
4. Put in the onions and sauté for a couple minutes until soft.
5. Add the chicken pieces to the pan and cook for another 10 minutes, stirring occasionally and monitoring the heat to make sure that nothing starts to burn.
6. Pour in the yogurt and give everything a good stir.
7. Bring the dish to a simmer and cook very gently for 10-20 minutes until the chicken is done.
8. Meanwhile, chop the herbs and then put them in a blender along with the green chillies and 150ml of warm water.
9. Blend until you have a smooth, green sauce.
10. Stir it into the chicken and heat through gently.
11. Taste and season, then serve over basmati rice.
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