Today I present to you a delicious chicken and aromatic created specifically for the next competition organized by Aymeric
Pataud to Delight & Sense. When cooking with this essential oil, especially Bombay, you can not live without it! I tested this recipe three times rather than to dispense the curry so that the essential oil comes out as a top note. This gives a good survey and fragrant dressing to the idleness or laziness, without departing thousand bottles and spices, small bottle filling Bombay curry to wow. And the little bottle is pretty like any more!
Pataud to Delight & Sense. When cooking with this essential oil, especially Bombay, you can not live without it! I tested this recipe three times rather than to dispense the curry so that the essential oil comes out as a top note. This gives a good survey and fragrant dressing to the idleness or laziness, without departing thousand bottles and spices, small bottle filling Bombay curry to wow. And the little bottle is pretty like any more!
Aymeric Thank you so much for allowing me to participate in this game with delight while m & Sense 'expelling a trip to Bombay!
2 tablespoons tablespoon olive oil 1 onion, chopped
2 cloves garlic, crushed 1 tsp
tablespoon grated fresh ginger
2 cooking apples, peeled, seeded and chopped
diced 2 boneless chicken breasts or 4 supreme, diced or cut into strips 1 tablespoon
tablespoons curry powder 1 large tomato, peeled and seeded or 1 mango, peeled and diced (optional)
1 cup chicken broth 1 tablespoon
tablespoon tomato paste 1 tablespoon
tablespoons mango chutney 1 tablespoon
tablespoon lemon juice 2 tbsp
tablespoon chopped coriander leaves
1 cup basmati rice 1 cup
cold water 1 stick of cinnamon essential oil
Bombay Delights & Sense (12 drops or more) Fry onion and garlic in oil. Add ginger and apples, then the chicken and sear for 5 minutes, stirring well so that all sides are lightly browned. Add the curry powder and mix well for 5 minutes. Then add all ingredients in order. Simmer on low heat for 40 minutes.
Meanwhile, in a small saucepan, soak basmati rice in the same amount of cold water to cover, inserting the stick of cinnamon. Ten minutes before the end of the cooking chicken, rice discover, verify if there is water, stir lightly with fork, add water almost equal to the rice. Bring to a boil. Reduce heat to low, cover and cook rice about 8 minutes. Explore, stir again and cook for 2 minutes, if needed. Remove cinnamon stick.
To serve place a bed of rice on a plate. Add drops of essential oil Bombay chicken, stir gently. Place a ladle of steaming stew over rice and garnish with chopped coriander leaves. Serve immediately with papadum, if desired, and decorated with dried apricots or mangos.
