Nut Curry with Vegetables, Rice and Chicken or Tofu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 10 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g cashew nuts, round
- 50 g peanuts, round
- 2 tablespoon desiccated coconut
- 400 g chicken breast or smoked tofu
- 225 g basmati rice
- 400 ml coconut milk
- 200 g natural yourt or cream yourt
- 1 small Head broccoli
- 1 red pepper (s)
- 1 carrot (s)
- 1 onion (s)
- 2 cloves garlic)
- 2 cm ginger
- chili
- 2 tablespoon lemon juice
- 2 tablespoon tomato paste
- 1 teaspoon cinnamon powder
- 2 teaspoon Garam Masala or its components
- 1 teaspoon cayenne pepper
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- some oil
Print Recipe
Pin Recipe Instructions
- Put the yogurt, except for 2 tablespoons, and the tomato paste in a bowl. Add the cinnamon, garam masala, cayenne pepper, coriander, turmeric and chilli. Squeeze 1 clove of garlic and add the ginger and mix everything together.
- Then cut the chicken into bite-sized pieces and add them to the seasoned yogurt. If you have decided on tofu, proceed without adding the tofu. Mix the mixture well and put it in the fridge for about 10 hours. You can also let the mixture marinate for a shorter time. However, this has an impact on the result.
- Cut the broccoli into small florets and then again into small pieces. Cut the bell pepper into bite-sized pieces and the carrot into thin slices. Put the vegetables aside. When you have decided on tofu, cut it into bite-sized pieces and set aside.
- Dice the onion and finely chop the remaining clove of garlic. Put both with the cashew nuts and the peanuts in a bowl and add the remaining 2 tablespoons of yogurt, the desiccated coconut, 2 tablespoons of oil and the salt.
- Heat some oil in a large pan and fry the nut mixture together with the tofu for 5 minutes if necessary, stir everything regularly.
- Put on a saucepan with hot salt water and add the rice. Let cook for about 10 minutes. Meanwhile, continue with the curry. After this time, pour off the water and place the rice in the pot on the hot stove, which is switched off for another 5 minutes. Pay attention to the timing with the curry.
- Take the marinated meat out of the fridge and add it to the pan, fry everything for another 3 minutes. Deglaze with the coconut milk and stir in. Then add the vegetables that have been set aside and bring to the boil. Put the stove on a low heat and cover the pan with a lid.
- After about 15 minutes, the curry can be served with the rice.
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