Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.
Here is a picture of the final peice
Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.
Here is a picture of the final peice
Cooking Instructions
- 1
For the curry, start by finely slicing the onion and leave to one side.
- 2
Then chop the garlic as well as the bell peppers, however, after chopping do NOT keep in the same plate as the garlic.
- 3
Chop the tomatoes into small chunks.
- 4
In a pot, add the oil and onion, sweating them down.
- 5
Once the onions are ready add the garlic but be sure not to burn the garlic.
- 6
Add the achar, masalas, seeds, turaric and red chilli powder. Add salt to taste.
- 7
Add about 3 tablespoons of water so you do not burn the masalas.
- 8
After about 2 minutes, add the chicken and stir fry for about 5-8 minutes.
- 9
Add all the vegetables and cool on a high speed, while stiring, for 3-4 minutes.
- 10
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.
- 11
To make the rice, add water to a pan and add the rice.
- 12
Boil until the water has evaporated and the rice is tender. Make sure the heat is on low and cover your pot.
- 13
For the Raita, grate a cucumber and wrap ina tea towl. Squeeze so excess moisture has soaked away.
- 14
Finley chop the mint and put in a bowl with the cucumber. Add the yougart and cumin seeds. Add salt and pepper to taste.
- 15
Plate everything together. Cheak out my picture for ideas on how to plate.
- 16
Enjoy :)
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