After a few days and many work commitments back to post a recipe.
The meat of the chicken is a favorite of mine, especially because it lends itself to be cooked in many ways. I really like the kitchen and between the ethnic Chinese dishes is chicken with almonds one of my favorites. This time I wanted to try a variation, and since I like a lot, I used pistachios.
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| chicken with pistachios |
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| chicken with pistachios |
INGREDIENTS (serves 4)
600 g of chicken breast
150 g of shelled pistachios 3 tablespoons extra virgin olive
2 tablespoons soy sauce 2 tablespoons
curry powder 1 tablespoon ground cumin 1 tablespoon dried mint
chopped - If you use mint in season White pepper, chopped fresh
A glass of vegetable broth
PREPARATION
The ideal would be to cook this dish using the wok, not for fashion but because of its particular shape allows for a more uniform temperature at 'inside of the pot. You can still safely use a frying pan. Pour the oil
EVO and soy sauce, and then heat over medium heat.
When the oil is hot (not too much should not fry) add the curry, cumin and mint, lower the heat, mix and blend the flavors and aromas. If you use fresh mint add it.
Increase heat and add the chicken, cut into small pieces, brown it well.
After 5 minutes, add the pistachios and fresh mint if necessary.
When the chicken is almost cooked blend with the broth in order to collect the juices that will be attached to the pan.
Cook another few minutes then add pepper and serve piping hot dishes.
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