Sunday, 5 September 2010
The masala, known in the West under the name curry is a blend of Indian origin, spices pounded in a mortar.
Depending on the formulation will have a "mild" curry or medium spicy, or "sweet" or very spicy, contrary to what the term might suggest.
The classic ingredients of the curry are black pepper, cumin, coriander, cinnamon, turmeric, but also cloves, ginger, nutmeg, greek hay, pepper.
INGREDIENTS FOR 4 PEOPLE:
- Chicken breast 400 gr
- 2 CUP OF MILK
- BIG CARROTS N. 3
Cut the chicken into little cubes.
Apart preparing in a great container the milk with 1 or 2 teaspoons of curry and stir until it is nice yellow.
Place the diced chicken in milk, cover well with a lid, place in refrigerator and leave to infuse for at least 6 hours.
Meanwhile, prepare the bed of carrots: cleaned and cut carrots with the peeler. Put them in a pan with a little oil and fry them slightly. It's important to not overcook the carrots should remain "al dente" (like we say in italian), just a couple of minutes. Add salt.
What will be spent infusion time skewering the chicken cubes with toothpicks to skewer and cook in a pan with little oil.
Place in a plate the chicken skewers over the carrots.