– Rice – Olive Oil – Skinless chicken breast and thighs – Green bell peppers – Tomato paste – Greek yoghurt – Yellow Lentils – Turmeric – Salt – Curry powder – Dill – Red chili powder – Black pepper – Cumin – Cinnamon – Garlic powder – Lemon Juice – Simple syrup
(Optional ingredients)
– Dried barberry or cranberry – Saffron – Pomegranate molasses
Recipe:
Rice: 5 cups rice : 12 cups water ( 6 people serving )
– Bring water, 2 tbsp of oil and salt to taste in a pot to boil. Add clean/washed rice.(basmati preferred). cook and stir for about 7 minutes then drain.
– In the same pot add 1/4 inch of oil, 2tbsp water and turmeric ( optional ) then pour the rice back in and mix with about a handful of chopped Dill. cover lid to steam 5-7 minutes.
For toppings,
– place a few strands of saffron in cup of hot water till they let out color and drizzle that on top. – use dried barberry ( in pic ) or cranberry on top of rice. Mix in before serving.
Curry :
– Halal cut skinless chicken thighs and breasts marinated 1 hour in cumin,Greek yoghurt, salt, red chili powder, curry powder, cinnamon, turmeric. – 3 tbsp Olive oil in heated pan, fry Thinly sliced onions then add chicken pieces and mix. – Top with salt , tomato paste , black pepper, curry powder, red chili powder, cumin and 1 tbsp pomegranate molasses ( optional for slightly sweet tart flavor ) – Add yellow lentils and 1 cup of water. – Cover lid and cook over medium heat. Stir occasionally. – At 10 minutes, add cooked green peppers to the curry and let cook for another 5 minutes. – Open lid and let the curry simmer and thicken to your choice.
Yoghurt sauce:
– Cup of Greek yogurt, 2 tsp of simple syrup , lemon juice, black pepper, cumin and dill. – Generous amount of garlic powder. – Serve sauce chilled.
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Ingredients:
– Rice
– Olive Oil
– Skinless chicken breast and thighs
– Green bell peppers
– Tomato paste
– Greek yoghurt
– Yellow Lentils
– Turmeric
– Salt
– Curry powder
– Dill
– Red chili powder
– Black pepper
– Cumin
– Cinnamon
– Garlic powder
– Lemon Juice
– Simple syrup
(Optional ingredients)
– Dried barberry or cranberry
– Saffron
– Pomegranate molasses
Recipe:
Rice: 5 cups rice : 12 cups water ( 6 people serving )
– Bring water, 2 tbsp of oil and salt to taste in a pot to boil. Add clean/washed rice.(basmati preferred). cook and stir for about 7 minutes then drain.
– In the same pot add 1/4 inch of oil, 2tbsp water and turmeric ( optional ) then pour the rice back in and mix with about a handful of chopped Dill. cover lid to steam 5-7 minutes.
For toppings,
– place a few strands of saffron in cup of hot water till they let out color and drizzle that on top.
– use dried barberry ( in pic ) or cranberry on top of rice. Mix in before serving.
Curry :
– Halal cut skinless chicken thighs and breasts marinated 1 hour in cumin,Greek yoghurt, salt, red chili powder, curry powder, cinnamon, turmeric.
– 3 tbsp Olive oil in heated pan, fry Thinly sliced onions then add chicken pieces and mix.
– Top with salt , tomato paste , black pepper, curry powder, red chili powder, cumin and 1 tbsp pomegranate molasses ( optional for slightly sweet tart flavor )
– Add yellow lentils and 1 cup of water.
– Cover lid and cook over medium heat. Stir occasionally.
– At 10 minutes, add cooked green peppers to the curry and let cook for another 5 minutes.
– Open lid and let the curry simmer and thicken to your choice.
Yoghurt sauce:
– Cup of Greek yogurt, 2 tsp of simple syrup , lemon juice, black pepper, cumin and dill.
– Generous amount of garlic powder.
– Serve sauce chilled.