Linda Valkovska
Dietitian
EN
LV
Recipe
Garam masala chicken with carrots
- Time: 15 min (prep) + 40 min (cook)
- Servings: 4 - 5
- Servings: 4 - 5
Ingredients
- 500 g of chicken fillet, sliced or boneless thights
- 4 carrots, sliced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 can of tomatoes, diced
- 10 g / bunch of fresh coriander, finely chopped
- Salt to taste
To spice it
- 2 tbsp. Garam masala
-1 tsp cumin
or
- 1 tbsp. cumin
- 1 ½ tsp. nutmeg
- 1 tsp. coriander
- ½ tsp. ground cloves
- A pinch of ground black pepper
To serve
- Rice, cooked
- Fresh cilantro
- Lime or lemon wedges
- 4 carrots, sliced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 can of tomatoes, diced
- 10 g / bunch of fresh coriander, finely chopped
- Salt to taste
To spice it
- 2 tbsp. Garam masala
-1 tsp cumin
or
- 1 tbsp. cumin
- 1 ½ tsp. nutmeg
- 1 tsp. coriander
- ½ tsp. ground cloves
- A pinch of ground black pepper
To serve
- Rice, cooked
- Fresh cilantro
- Lime or lemon wedges
Instructions
Heat the oil in a deep pot or a dutch oven and add in the chicken, cook until slighly golden.
Add the carrots, onion and garlic, cook for a few minutes before adding the canned tomatoes and chopped coriander.
Mix the spices together or use the Garam masala blend, add them to the pot.
Cook for 25 - 30 minutes on a medium heat, the last 10 minutes without a lid to let the excess moisture to evaporate.
Serve with cooked rice, fresh cilantro and lime wedges.
Add the carrots, onion and garlic, cook for a few minutes before adding the canned tomatoes and chopped coriander.
Mix the spices together or use the Garam masala blend, add them to the pot.
Cook for 25 - 30 minutes on a medium heat, the last 10 minutes without a lid to let the excess moisture to evaporate.
Serve with cooked rice, fresh cilantro and lime wedges.
Linda Valkovska
Dietitian
EN
LV