Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoon | sunflower seed kernels, raw | 2 | tablespoon | canola oil | 1 | can (15 oz) | coconut milk | 1 | can (16 fl oz) | tomatoes canned, diced | 1 1/2 | pound, raw | breast | 2 | cup, chopped | zucchini | 6 | teaspoons | fresh ginger minced | 6 | teaspoon | garam marsala | 2 | teaspoon | Spices, ground cumin | 2 | teaspoon | Ground coriander |
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Steps
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Sequence
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Step
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| 1 | Mix everything but chicken, coconut oil and the can of tomatoes to a paste | 2 | Fry the paste in some oil in a deep enough skillet for about 3 minutes | 3 | Add coconut oil, tomatoes, chicken and zucchini to the paste | 4 | Let simmer for about 15-20 minutes or until the chicken is cooked through.
Replace paneer for chicken to make vegetarian or use tofu to make vegan |
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