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- 600 GRAM CHICKEN BREAST, cubed
- 1 ONION, sliced
- 2 CLOVES GARLIC, chopped
- 10 CURRY LEAVES
- 1/2 TSP CHILI POWDER
- 1 CUP COCONUT MILK
- PIECE OF GINGERROOT, grated
- 1 TOMATO, chopped
- 4 CLOVES
- HANDFUL CORIANDER LEAVES
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- 300 GRAM BEEF SAUSAGES, sliced
- 400 GRAM WHITE BEANS, cooked
or canned
- 4 CARROTS, chopped
- 1 ONION, chopped
- 2 TOMATOES, cubed
- HANDFUL BASIL LEAVES, cut
- 1 BOLL MOZZARELLA, sliced
- 100 GRAM PARMESAN CHEESE, grated
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Stir fry the onion
and garlic 5 minutes in oil. Add the chicken breast and stir fry 5 minutes
more. Add the remaining ingredients, except the coriander leaves, and
bring this to the boil. Simmer for 25 minutes. Take the cloves and curry
leaves out. Sprinkle with coriander and serve with rice.
Inspired by the book
"Indian essence'" by Atul Kochhar. This recipe is originally prepared
with a whole chicken but as my children complain their way through diner
if I serve chicken with bone, I use chicken breast.
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Stir fry the sausages
3 minutes. Add the onion and the carrots and stir fry 5 minutes more.
Add the tomatoes, the basil leaves, the beans and pepper and salt to
taste and stir. Put this mixture in an oven dish, distribute the mozzarella
slices over the beans and sprinkle the parmesan on top. Bake the gratin
20 minutes at 180 degrees Celsius.
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