Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.
Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita.. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita. is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita. is something which I’ve loved my entire life. They are nice and they look wonderful.

In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are. A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking. I use whatever chicken I have in the fridge/freezer and have served it with a simple drizzle of Greek yoghurt, steamed jasmine rice, a chopped salad and even toasted.

To get started with this recipe, we have to prepare a few components. You can cook achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. using 23 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:
  1. Make ready Achar Curry
  2. Prepare 1/2 tbsp onion seeds
  3. Make ready 1/2 tbsp cumin seeds
  4. Make ready 1/2 tbsp fennell seeds
  5. Prepare 1 onion
  6. Prepare 2 tomatoes
  7. Prepare 1/2 bell pepper
  8. Get 3 peices of achar
  9. Make ready 2 tbsp achar oil and masalas
  10. Take 1 kg boneless chicken
  11. Make ready 3 clove garlic
  12. Make ready 7 tbsp vegetable oil
  13. Get 3 tbsp lukewarm water
  14. Take 1 tsp heaped red chilli powder
  15. Make ready 1/2 tsp turmuric pwder
  16. Make ready Mint and Cucumber Raita
  17. Take 300 ml greek yougart
  18. Make ready 1 bunch mint leaves
  19. Take 1 cucumber
  20. Make ready 1/2 tbsp cumin seeds
  21. Make ready Boiled Rice
  22. Take 500 grams rice
  23. Get 1 corriander for decor

Serve cucumber raita immediately garnished with a few coriander leaves or mint leaves. Mint or pudina did not win me over right away when I was first introduced to it but over the years I have begun to Yesterday, I prepared coriander-mint rice that is simple to prepare and delicious. Here chicken curry is layered with the rice and baked, then served with a fresh cucumber raita. Layer the chicken curry and rice in a casserole dish.

Instructions to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:
  1. For the curry, start by finely slicing the onion and leave to one side.
  2. Then chop the garlic as well as the bell peppers, however, after chopping do NOT keep in the same plate as the garlic.
  3. Chop the tomatoes into small chunks.
  4. In a pot, add the oil and onion, sweating them down.
  5. Once the onions are ready add the garlic but be sure not to burn the garlic.
  6. Add the achar, masalas, seeds, turaric and red chilli powder. Add salt to taste.
  7. Add about 3 tablespoons of water so you do not burn the masalas.
  8. After about 2 minutes, add the chicken and stir fry for about 5-8 minutes.
  9. Add all the vegetables and cool on a high speed, while stiring, for 3-4 minutes.
  10. Turn the heat on low-mid heat, cover and leave the pit for 30 minutes or until the chicken is cooked. Be sure to stir every 10 minutes.
  11. To make the rice, add water to a pan and add the rice.
  12. Boil until the water has evaporated and the rice is tender. Make sure the heat is on low and cover your pot.
  13. For the Raita, grate a cucumber and wrap ina tea towl. Squeeze so excess moisture has soaked away.
  14. Finley chop the mint and put in a bowl with the cucumber. Add the yougart and cumin seeds. Add salt and pepper to taste.
  15. Plate everything together. Cheak out my picture for ideas on how to plate.
  16. Enjoy :)

A simple, fragrant, authentic chicken curry recipe that is full of flavour. Serve with rice and raita. ½ cucumber, peeled and grated. Served with pita bread and a romaine tomato and feta salad. Stuffed it all in the pita and topped with plain yogurt. In Middle Eastern cooking spinach is often utilized as a herb with cilantro and parsley so for extra vitamins I'm going to add that next time.and there will be a next time and soon!

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