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We hope you got benefit from reading it, now let’s go back to achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. recipe. You can cook achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. using 23 ingredients and 16 steps. Here is how you do that.
The ingredients needed to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:
- Use of Achar Curry.
- Provide 1/2 tbsp of onion seeds.
- You need 1/2 tbsp of cumin seeds.
- Prepare 1/2 tbsp of fennell seeds.
- Prepare 1 of onion.
- Get 2 of tomatoes.
- Provide 1/2 of bell pepper.
- Take 3 of peices of achar.
- Prepare 2 tbsp of achar oil and masalas.
- Prepare 1 kg of boneless chicken.
- Get 3 clove of garlic.
- You need 7 tbsp of vegetable oil.
- Provide 3 tbsp of lukewarm water.
- Provide 1 tsp of heaped red chilli powder.
- Prepare 1/2 tsp of turmuric pwder.
- Prepare of Mint and Cucumber Raita.
- Get 300 ml of greek yougart.
- Prepare 1 bunch of mint leaves.
- Use 1 of cucumber.
- Take 1/2 tbsp of cumin seeds.
- Take of Boiled Rice.
- You need 500 grams of rice.
- Use 1 of corriander for decor.
Instructions to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:
- For the curry, start by finely slicing the onion and leave to one side..
- Then chop the garlic as well as the bell peppers, however, after chopping do NOT keep in the same plate as the garlic..
- Chop the tomatoes into small chunks..
- In a pot, add the oil and onion, sweating them down..
- Once the onions are ready add the garlic but be sure not to burn the garlic..
- Add the achar, masalas, seeds, turaric and red chilli powder. Add salt to taste..
- Add about 3 tablespoons of water so you do not burn the masalas..
- After about 2 minutes, add the chicken and stir fry for about 5-8 minutes..
- Add all the vegetables and cool on a high speed, while stiring, for 3-4 minutes..
- Turn the heat on low-mid heat, cover and leave the pit for 30 minutes or until the chicken is cooked. Be sure to stir every 10 minutes..
- To make the rice, add water to a pan and add the rice..
- Boil until the water has evaporated and the rice is tender. Make sure the heat is on low and cover your pot..
- For the Raita, grate a cucumber and wrap ina tea towl. Squeeze so excess moisture has soaked away..
- Finley chop the mint and put in a bowl with the cucumber. Add the yougart and cumin seeds. Add salt and pepper to taste..
- Plate everything together. Cheak out my picture for ideas on how to plate..
- Enjoy :).
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