\t\t\t\tDenne milde karryret med kylling kommer fra det nordlige Indien\/Pakistan men er meget popul\u00e6r i hele landet.<\/p>\n
1 kylling
\n1 tsk salt
\n2 spsk citron saft
\n4 store l\u00f8g (i tynde skiver)
\n1 1\/4 dl yoghurt naturel
\n1 d\u00e5se tomater (fl\u00e5et eller hakket)
\n2 fed hvidl\u00f8g (fint hakket)
\n2 cm Ingef\u00e6r (skr\u00e6llet og hakket fint)
\n1 gr\u00f8n chili (hakket fint)
\n1 tsk r\u00f8d chili pulver
\n2 tsk Garam Masala
\n\u00bd tsk st\u00f8dt gurkemeje
\n1 tsk st\u00f8dt koriander
\n6-7 Spsk olie
\n2\u00bd dl vand
\nevt. frisk koriander til pynt<\/p>\n
Sk\u00e6r kyllingen i 8 stykker. Salt og citronsaft blandes og sm\u00f8res p\u00e5 kyllingestykkerne. Lad stykkerne st\u00e5 og tr\u00e6kke i 30 minutter.<\/p>\n
Varm olien op i en gryde og tils\u00e6t ingef\u00e6r, hvidl\u00f8g og gr\u00f8n chili. Steg i 2 minutter ved j\u00e6vn varme. Tilf\u00f8j tomater, yoghurt, r\u00f8d chilipulver, garam masala og koriander. Bringes i kog og sm\u00e5koges i 5 minutter.<\/p>\n
Kom l\u00f8g i kog til de er m\u00f8re.<\/p>\n
Kom kyllingestykkerne i og r\u00f8r godt rundt s\u00e5 de er d\u00e6kket af sovsen. Tils\u00e6t vand. Bringes i kog og simres til kyllingen er m\u00f8r (40-50 minutter).<\/p>\n
Pynt med hakket koriander og server straks med enten ris eller Naan br\u00f8d.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
\t\t\t\tDenne milde karryret med kylling kommer fra det nordlige Indien\/Pakistan men er meget popul\u00e6r i hele landet.\t\t<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[104,114,181,210,239,250,252,318,327,346,409,502,598,641],"class_list":["post-440","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-chili","tag-citronsaft","tag-garam-masala","tag-gurkemeje","tag-hvidlg","tag-indisk","tag-ingefr","tag-koriander","tag-kylling","tag-lg","tag-olie","tag-salt","tag-tomat","tag-yoghurt"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-76","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=440"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/440\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}