Sastojci: 500g pilećeg filea, 300g bundeve, 1 kasika ulja uljane repice, ½ glavice crnog luka, nekoliko drski svezeg korijandera (iseckanih na manje komade), 250 ml kokosovog mleka, 2 cena belog luka (sitno seckanog), 2 kasicice svezeg djumbira (sitno rendanog) ili ½ kasicice u prahu, ½ kasicice mlevenog kumina (ili kima), prstohvat ljute aleve paprike (opciono), ¾ kasicice garam masala, ¾ kasicice semenki korijandera (mlevenih), ½ kasicice kurkume u prahu, ½ kasicice cimeta u prahu, 1 kasicica agava sirupa.
Priprema:
1. Piletinu iseći na kocke. Bundevu oljuštiti i iseci na kocke. Crni i beli luk oljustiti i iseci na sitno.
2. U serpu sipati vodu i staviti piletina kad prokljuca smanjiti na srednju temperaturu (4) i kuvati 20 minuta. Ocediti.
3. Prosuti vodu i isprati serpu.
4. U serpi zagrejati ulje. Dodati crni luk i prziti povremeno mesajuci dok malo ne omeksa.
5. Dodati beli luk, djumbir (ako koristite svez, ako koristite u prahu dodati kasnije), i drske korijandera. Prziti 2 minuta cesto mesajuci.
6. Smanjiti temperaturu na nisku (2).
7. Dodati zacine i prziti stalno mesajuci oko 1.5 do 2 minuta dok zacini ne zamirisu.
8. Dodati kokosovo mleko i bundevu, poklopiti i kuvati na srednjoj temperaturi (4) 20 minuta.
9. Dodati piletinu, poklopiti i kuvati jos 10 minuta.
10. Posoliti i dodati agava sirup. Promesati i ostaviti jos jedan minut.
Ingredients: 500g of chicken fillets, 300g of pumpkin, 1 tablespoon of canola oil, ½ head of onion, several sprigs of fresh coriander (chopped into small pieces), 250 ml of coconut milk, 2 cloves of garlic (finely chopped), 2 teaspoons of fresh ginger (finely grated) or ½ teaspoon of powder, ½ teaspoon of ground cumin (or caraway), pinch of chilli powder (optional), ¾ teaspoon garam masala, ¾ teaspoon coriander seeds (ground), ½ teaspoon turmeric powder, ½ teaspoon cinnamon powder, 1 teaspoon agave syrup.
Preparation:
1. Cut the chicken into cubes. Peel the pumpkin and cut it into cubes. Peel and finely chop the onion and garlic.
2. Pour water into a pot and add the chicken, when it boils, reduce to medium temperature (4) and cook for 20 minutes. Drain.
3. Pour out the water and rinse the pot.
4. Heat oil in a pot. Add the onion and fry, stirring occasionally, until it softens a little.
5. Add garlic, ginger (if using fresh, add later if using powder), and coriander sprigs. Fry for 2 minutes, stirring often.
6. Reduce the temperature to low (2).
7. Add the spices and fry, stirring constantly, for about 1.5 to 2 minutes until the spices are fragrant.
8. Add coconut milk and pumpkin, cover and cook at medium temperature (4) for 20 minutes.
9. Add the chicken, cover and cook for another 10 minutes.
10. Add salt and agave syrup. Stir and leave for another minute.
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