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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 achieve that.
The ingredients needed to cook Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:
- Get Achar Curry
- Get 1/2 tbsp onion seeds
- Prepare 1/2 tbsp cumin seeds
- Get 1/2 tbsp fennell seeds
- Prepare 1 onion
- You need 2 tomatoes
- Use 1/2 bell pepper
- Use 3 peices of achar
- Use 2 tbsp achar oil and masalas
- Use 1 kg boneless chicken
- You need 3 clove garlic
- Use 7 tbsp vegetable oil
- Get 3 tbsp lukewarm water
- Get 1 tsp heaped red chilli powder
- Take 1/2 tsp turmuric pwder
- Use Mint and Cucumber Raita
- Provide 300 ml greek yougart
- Take 1 bunch mint leaves
- Prepare 1 cucumber
- Provide 1/2 tbsp cumin seeds
- Provide Boiled Rice
- Use 500 grams rice
- Prepare 1 corriander for decor
Steps 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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