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Recipe:
CHICKEN
1. Grind Coarse
- 6 dry red chillies, toast 2 mins
- 2 tbsp coriander seeds, toast 1 min
- 1 tbsp cumin seeds, toast until aromatic
- 2 tbsp black peppercorn
2. Fry
- 3 tbsp oil in the pan
- 3 medium sized sliced onions, fry until golden
- Grind coarsely, add a bit of dried cranberries and grind it together, set aside
3. Fry
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 500g chicken
- Toasted masala powder
- 3 curry leaves
- Fried onion paste
- Salt
- 4 yellow plums
- Simmer for 15 minutes
4. Add chopped coriander
LEMON RICE
1. Boil
- 2 cups of basmati rice
- 2 cups of water
- Set aside
2. Fry
- 1 tbsp oil
- 1/4 ground nuts and cashews
- Tbsp mustard seeds
- 1tbsp black ram lentils
- 1tbsp yellow split lentils
- Cook for 1 min
3. Fry
- 2 green chillies
- 2 curry leaves
- 1 inch cubed ginger
4. Cook for 1 min
- 1 tbsp tumeric
- Pinch of salt
- Squeeze of lemon juice to serve
Credits:
Director/Editor: My Van Le
Co-Director/Technical Lead Omar Manai
Co-Editor/Colors Dominik Fellmann
Special thanks to Christine Le and Moly Kaong
