RECIPE OF THE WEEK
Crispy Chicken with Hot India Sauce
Asian chicken with egg
Ingredients
Shan'shi ingredients
- 100 ml Woköl
- 1 small can of Kokosmilch {165 ml}
- 2-3 tbsp Chilisauce scharf
Additional ingredients
- 300 g chicken fillet
- Salt pepper
- 1 egg
- ½ tsp cumin
- ½ tsp turmeric
- 1 tbsp tomato paste
- 1 tsp corn or potato starch
- 50ml of water
preparation
- Wash the chicken fillet, pat dry and cut into small pieces. Season with Salt and pepper.
- Beat the egg and pull through the chicken.
- Heat some of the Woköl in a pan and fry the chicken strips until crispy.
- For the Hot India Sauce, heat the remaining Woköl with the Kokosmilch in a separate pan.
- Season with cumin, turmeric, tomato paste, Salt and pepper.
- Mix the cornstarch in water, add to the sauce and bring to the boil until you get a creamy sauce.
- Season with chili sauce to taste.
- Serve the chicken fillets with Hot India Sauce and basmati rice.
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