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We hope you got insight from reading it, now let’s go back to achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. recipe. To cook achar (eastern pickle) chicken curry served with rice and a mint and cucumber raita. you need 23 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.:

1. Provide Achar Curry
2. Provide 1/2 tbsp onion seeds
3. Prepare 1/2 tbsp cumin seeds
4. Get 1/2 tbsp fennell seeds
5. Provide 1 onion
6. Get 2 tomatoes
7. Get 1/2 bell pepper
8. You need 3 peices of achar
9. You need 2 tbsp achar oil and masalas
10. Get 1 kg boneless chicken
11. You need 3 clove garlic
12. Get 7 tbsp vegetable oil
13. Take 3 tbsp lukewarm water
14. You need 1 tsp heaped red chilli powder
15. You need 1/2 tsp turmuric pwder
16. Prepare Mint and Cucumber Raita
17. You need 300 ml greek yougart
18. You need 1 bunch mint leaves
19. Prepare 1 cucumber
20. Prepare 1/2 tbsp cumin seeds
21. Take Boiled Rice
22. You need 500 grams rice
23. Use 1 corriander for decor

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 :)

Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before. Prepare cucumber-mint raita: Cut cucumbers in half; scoop out seeds and discard. Cover and refrigerate until ready to serve.

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