©2019 by Namaste India City Indisches Restaurant

Indisches Chicken Curry

Bei diesem wunderbar cremigen Curry aus Indien kommt alles in einem Topf - Deckel drauf und warten, bis Kreuzkümmel Co. ihr Aroma entfaltet haben.

2 Stunden

Zutaten

∙ Ergibt 4

Zutaten

  • 3 Hähnchenbrustfilets (am besten mit Haut)

  • 1 Zwiebel, fein gehackt

  • 2 Frühlingszwiebeln, in Ringe geschnitten

  • 4 Knoblauchzehen, fein gehackt

  • 1 Esslöffel frischer Ingwer, geschält und gehackt

  • 2 Esslöffel Tomatenmark

  • 2 Teelöffel Kreuzkümmel, gemahlen

  • 2 Teelöffel Kurkuma, gemahlen

  • 1,5 Teelöffel Koriander, gemahlen

  • 1 Teelöffel Cayennepfeffer

  • 2 Teelöffel Garam Masala

  • 750 ml Geflügelfond

  • 200 g passierte Tomaten

  • 100 ml Sahne

  • 250 g Neue Kartoffeln, in mundgerechte Stücke geschnitten

  • 3 Esslöffel Pflanzenöl

  • Salz, Pfeffer

  • 8 Esslöffel Joghurt

  • 4 Esslöffel glatte Petersilie, gehackt

  • 4 Naan-Brot-Fladen

Namaste India 

Indian restaurant 

Neuengass-Passage 3 

3011 Bern

Navarattan Korma

Ingredients

For the Sauce

For the Korma

  • 1 medium yellow onion, peeled and halved

  • 3 cloves garlic, peeled

  • 1 (1-inch) piece ginger root, roughly chopped

  • 1 jalapeno pepper, stemmed and seeded

  • 1/4 cup raw cashews

  • 1 tablespoon vegetable oil

  • 2 teaspoons curry powder

  • 1 teaspoon ground turmeric

  • 1 teaspoon garam masala

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon coriander

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/8 teaspoon ground cardamom

  • 2 small tomatoes, diced

  • 1/2 cup canned, unsweetened full-fat coconut milk

  • 3/4 cup plain yogurt

  • 1 1/2 teaspoons brown sugar

  • 1 medium waxy potato, peeled and diced

  • 1 cup frozen peas and carrot mix

  • 1 cup chopped fresh green beans

 

Instructions

  1. Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.

  2. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

  3. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

  4. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.

  5. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

Indian Restaurant 

Neuengass-Passage 3

3011 Bern

Dal Tadka

This Indian delicacy is by far the most popular dish that is relished by young and old. Easy to make and appealing to the taste buds, this is one delicious lentil recipe you can have with either roti or rice.

  • 1 tsp mustard seeds

  • 1/2 cup split chickpeas

  • Mustard seeds

  • Chopped garlic cloves

  • Fenugreek seeds

  • Red chili powder

  • Turmeric powder

  • Grated jaggery

  • Tamarind juice

  • Salt

  • Oil

  • Coriander

How To Make:

  1. Soak the fenugreek seeds and split peas for a few hours.

  2. Cook it in the pressure cooker.

  3. Heat oil in a pan and add mustard seeds and garlic.

  4. After stir frying, add turmeric and red chili powder.

  5. Then add the cooked lentils and pour some water.

  6. Add tamarind juice and cook for some time.

  7. Finally, add the chopped coriander leaves.