- Chicken fillet - 4 pieces
- Paprika - 1 teaspoon
- Ground red pepper - 1/8 Teaspoons
- Lemon, juice - 1/2 Pieces
- Bow - 2 pieces
- Slice of ginger, cm - 3 Parts
- Zira - 1/2 Teaspoon
- Ground chili - 1/4 Teaspoon
- Black pepper - 1/4 Teaspoon
- Curry - 1 teaspoon
- Sugar - 1 teaspoon
- Salt - To taste
- Tomatoes in their own juice - 200 Grams
- Cream - 100 Milliliters
1. Cut the fillets into small pieces and season with spices. In the cup lay out pieces of meat, add paprika, red pepper, lemon juice and 1 tbsp vegetable oil. Stir the meat and leave to slightly marinated. 2. Peel onion and finely chop. Ginger grind in a blender. In a frying pan, heat 2 tablespoons oil. Add in the oil of chicken, black pepper and curry. Stir the oil for 30 seconds and add onion and sugar. Fry, stirring, 4 minutes. 3. Add ginger and pickled pieces of meat to the onions. Fry until the chicken is matte. Pour a glass of water. Stir tomatoes along with the juice and put in chicken. Stew on low heat for 10 minutes. Pour the cream, salt, warm for a minute and turn off the fire.
Servings: 4