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Persian Curry Stew :: روزنامه توریسم :: تنها روزنامه گردشگری دنیا
NID : 1474
1398/05/01

Persian Curry Stew

Today’s recipe made you so happy with the more flavorful results.
Ingredients (serves 6):
■ 12 chicken drumsticks
■ 1 medium onion
■ 6 tablespoons curry powder
■ 1 1/2 cup cashew nuts
■ 1/4 tsp ground saffron
■ 3-4 tablespoons lemon juice
■ olive oil
■ salt & pepper
Drections:
Small dice onion and sauté in olive oil until just golden. Add curry powder and stir with onion. Allow for the curry powder to heat through until its fragrance rises.
Remove skin from chicken drumsticks then season with salt and pepper. Add to the pot and move around so that the curry powder and onions coat the chicken pieces.
Cook chicken for a few minutes until the flesh turns white.
In the mean time, place cashew nuts in a food processor and grind thoroughly.
Add ground cashew nuts to chicken.
Add 2 cups of water and mix well making sure to scrape the bottom of the pot.
Cover and bring to a simmer. Cook on low for 1 hour. Make sure to stir the stew several times during the cooking time as the ground cashews easily stick to the bottom of the pot.
In a small glass jar add ground saffron and 1/4 cup of hot water. Close lid and shake well.
Place the glass jar with saffron on top of the pot where the curry is cooking. This step will help with the “brewing” of the saffron and intensify its flavor.
Once the stew has thickened and the chicken is cooked taste and adjusts seasoning as needed. Add brewed saffron.
Then squeeze fresh lemon juice. Mix well and continue cooking for 10 minutes longer.
Please note that for this recipe you can use either mild or hot curry based on your preference.
Serve Persian Curry stew Chelow, White Rice, or Cardamom Rice.

/انتهای متن/
مشاهده : (53) بار
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