Chicken khubani
Do thua (preserved vegetables)
- 500 GRAM CHICKEN BREAST, in large cubes
- 1 ONION, chopped
- 3 TOMATOES, peeled and cut
- 50 GRAM PRUNES, cut in pieces
- 2 CLOVES GARLIC, chopped finely
- PIECE OF GINGERROOT, grated
- 1 CINNAMON STICK
- 1/2 TSP PAPRIKA POWDER
- 4 CARDAMOM PODS, split open and use the seeds
- 40 GRAM ALMONDS, chopped
- 200 GRAM RADISH, cut in strips
- 200 GRAM CARROTS, cut in strips
- BUNCH OF GREEN ONIONS, cut
- 1/2 GREEN PAPAYA, cut in strips
- 3 GREEN CHILLIES, chopped
- 3 CLOVES GARLIC, chopped
- 2 1/2 CUPS FISH SAUCE
- 1/2 CUP PALM SUGAR
Fry the onion and garlic three minutes; add the chicken and fry until brown on all sides. Add all other ingredients except the almonds and add 1/4 cup of water, bring to the boil, put a lid on and simmer for 10 minutes. Take the lid off and boil on high heat until the sauce thickens. Take out the cinnamon stick. Add the almonds.
Dry the vegetables in the oven at 90 degrees for one hour. Allow them to cool down and put them in a glass jar. Bring the fish sauce and sugar with the peppers and the garlic to the boil and cook on middle high heat for 10 minutes. Pour this mixture over the vegetables. Allow the jar to cool down and keep it in the fridge for one week before serving.
Khubani is the Urdu word for dried apricot. This recipe used dried prunes instead of apricots. It originates from Northern India.
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