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The poultry is stewed in a sauce made from natural yogurt, coconut milk, tomato paste and spices. Therefore, the chicken curry turns out to be spicy and tender at the same time.
Chop the onion. Chop the garlic. Cut the chicken into medium pieces.
Heat oil in a skillet over medium heat. Fry the onions until they are lightly browned.
Add garlic, curry, cinnamon, paprika, lavrushka, ginger, sugar and salt.
Cook, stirring continuously, for another 2 minutes.
Add tomato paste, yogurt and coconut milk and stir.
Lay out the chicken. Bring to a boil.
Reduce heat and simmer, stirring occasionally, for 20-25 minutes. The sauce should boil a little.
Remove the bay leaf. Add cayenne pepper and cook for another 5 minutes.
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