Indian summer menu

INDIAN CHICKEN INGREDIENTS for 4 PERSONS 800 g of chicken breast cut into cubes of 2 cm, 280 g basmati rice, 4 tablespoons peanut oil, 3 tablespoons of frozen chopped onion, 2 cloves of garlic, 200 g perini tomatoes, spicy green chillies 5, 20 g of fresh ginger, one tablespoon of curry powder, 1 tablespoon sweet paprika, 5 bay leaves, 2 cloves, a pinch of salt.

To do in advance washed rice in cold water.

Put it in a large pot, cover with water and let rest 30 minutes.

Peel and cut into sotttilissime slices ginger.

Crushed garlic, without Peel.

Wash bay leaf, tomatoes and peppers.

Cut the tomatoes slices, leaving a whole.

Remove any seeds and peduncles in 3 chilli peppers, reduce it into rings.

Bring to a boil 4 l of water in a pan with the cloves and a bay leaf.

Add the drained rice, Cook 15 minutes to boil.

Drain them, split it into two bowls.

Dissolve curry and paprika, separately in boiling water.

Mid season rice with paprika and half with the curry.

Stenete the two types of rice in two plates and sigillatele with aluminium paper.

While the rice is cooking, heat oil in a large Nonstick Skillet.

Saucepan, heat the onion a minute.

Add the chicken, insaporitelo a minute over high heat, mixing it with two wooden spoons.

Combine garlic, chili, ginger, salt and a bay leaf.

Cook 10 minutes on low heat, stirring often.

Add tomato slices, cook 3 minutes, remove garlic and Bay leaves.

Spread the chicken and her cooking in a third plaque.

Cover it with aluminum foil.

Heat oven to 190ø, slip the 3 plates and Cook 10 minutes.

Place the two types of rice on a serving dish.

Lean over chicken, garnish with bay leaves and remaining chilies and a spiral made from the skin of a tomato.

Serve immediately.

Accompanied with fresh chicken, spicy flavor that balances of the main course and complete with a cake.

CUCUMBER Peeled 2 cucumber YOGURT very fresh and beat them with a tablespoon of honey and a pinch of salt.

Pour into a bowl and add 400 g of natural yoghurt.

Completed on a tablespoon of chopped parsley and some shredded mint leaves.

Mix well and keep in the refrigerator for at least 60 minutes.

Distributed in 4 bowls, add ice cubes and fill with clumps of mint and caraway seeds.

MANGO with PISTACHIO ICE CREAM wash the peel of two large ripe mango.

Share it with two vertical cuts the crux, obtaining two cups.

Cut the flesh of the two grid caps, without damaging the skin.

Keep them in the refrigerator until ready to serve.

Place each on a plate, cover with the pulp upwards, and sprinkle with a little cinnamon.

Sprinkle cinnamon on the dishes.

Complete each plate with 2 scoops of ice cream and pistachio decorated with a cinnamon stick.