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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. To cook achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. you only need 23 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:

1. Get Achar Curry
2. Take onion seeds
3. Use cumin seeds
4. Get fennell seeds
5. Get onion
6. Provide tomatoes
7. Use bell pepper
8. Use peices of achar
9. Provide achar oil and masalas
10. Prepare boneless chicken
11. You need garlic
12. Use vegetable oil
13. Take lukewarm water
14. You need heaped red chilli powder
15. Provide turmuric pwder
16. Take Mint and Cucumber Raita
17. Get greek yougart
18. Use mint leaves
19. Provide cucumber
20. You need cumin seeds
21. Prepare Boiled Rice
22. Use rice
23. Use corriander for decor

Steps to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:

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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