India Recipe

Korma’ks the nut-containing sauces. Use kintsuliha here maitseküllasemat bone, which may be left attached to the skin.

The composition and quantity of spices
200 g walnut India
4 dl Cream 10%
1 pcs Garlic
5 cm stub Ginger
Ghee
2 pcs larger bulbs
900 g broiler (without skin) kintsuliha
2 tablespoons Garam Masala
400 g of crushed tomatoes
0.5 l Water
A lot of coriander

Uhu nuts over the cold water and place RÕÕSA shell with a moderate heat to boil. Soft boil.
Blender chop the garlic and ginger finely.
Ghee’s current sliced onions potipõhjas pruunistumiseni. Add garlic, and then ingverisegu broiler. Sega tomatikonserv number of spices and water. Heat the meat softening. 10 minutes before the Annex roale blender crushed pähklikooresegu.
If you have too much liquid, remove the flesh and boil sauce close.
Season with coriander, and if necessary add spices.

* Since our kanatooted tend to be quite watery, then it may happen that the water should be reduced.