Cài đặt Steam
đăng nhập
|
ngôn ngữ
简体中文 (Hán giản thể)
繁體中文 (Hán phồn thể)
日本語 (Nhật)
한국어 (Hàn Quốc)
ไทย (Thái)
Български (Bungari)
Čeština (CH Séc)
Dansk (Đan Mạch)
Deutsch (Đức)
English (Anh)
Español - España (Tây Ban Nha - TBN)
Español - Latinoamérica (Tây Ban Nha cho Mỹ Latin)
Ελληνικά (Hy Lạp)
Français (Pháp)
Italiano (Ý)
Bahasa Indonesia (tiếng Indonesia)
Magyar (Hungary)
Nederlands (Hà Lan)
Norsk (Na Uy)
Polski (Ba Lan)
Português (Tiếng Bồ Đào Nha - BĐN)
Português - Brasil (Bồ Đào Nha - Brazil)
Română (Rumani)
Русский (Nga)
Suomi (Phần Lan)
Svenska (Thụy Điển)
Türkçe (Thổ Nhĩ Kỳ)
Українська (Ukraine)
Báo cáo lỗi dịch thuật
FOR THE SAUCE/MARINADE
2 pounds boneless chicken breast (or chicken thighs), chopped into bite sized pieces
½ cup cashews, lightly chopped (or use almonds)
3 tablespoons tomato paste (optional)
4 cloves garlic, chopped
1 tablespoon minced fresh ginger
1 tablespoon garam masala
1 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon cumin
½ teaspoon cinnamon
Salt and pepper to taste
1 cup plain yogurt (Greek yogurt is great)
FOR THE CHICKEN KORMA
1 tablespoon olive oil
2-3 spicy chili peppers (I use serrano peppers though you can use other peppers to your preference)
1 medium onion, chopped
½ cup chicken stock (or more as needed, to simmer)
1 cup heavy cream (or use coconut milk)
FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews
If you are a beautiful strong black woman, someone will put this in your comments.
╚═══════════════════ ೋღ☃ღೋ ══════════════════════╝