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35
Gekruide kip in kokos-kerriesaus
Een heerlijk gerecht uit de Indiase keuken.
Ingrediënten
1 kg kipdelen
150 gram Griekse yoghurt
1/2 theelepel geelwortelpoeder (koenjir)
50 gram bakboter of gewone boter
2 zoete uien, in halve ringen
1 theelepel karwijzaad
1 theelepel kerriepoeder
3 tenen knoflook, fijngehakt
stukje verse gember van 3 cm, geraspt
2 theelepels gedroogde chiliflakes
versgemalen zeezout
100 gram santen (dikke kokosmelk), verkruimeld
75 gram cashewnoten
Bereiding
Was de kipdelen en dep ze droog. Meng de yoghurt met het geelwor-
telpoeder, schep de stukken kip hierin om, dek de schaal af en marineer
de kip 6-12 uur. Schraap de yoghurtmarinade van de stukken kip en
bewaar deze. Verhit de boter in de snelkookpan en fruit de uienringen
goudbruin. Schep ze uit de pan. Fruit het karwijzaad en het kerriepoeder
1/2 minuut. Voeg knoflook, gember en chiliflakes toe en roer om. Leg
de stukken kip in de pan en bak ze, al omleggend, 5 minuten. Voeg de
gebakken uien, wat zout naar smaak, de yoghurtmarinade, de santen en
250 ml water toe en breng het aan de kook. Sluit de snelkookpan, breng
de pan onder drukstand 2 en kook de kip 15 minuten. Maal in een aman-
delmolen of rasp op de fijne rasp de cashewnoten fijn. Breng de pan vol-
gens de instructies van de druk af en open de pan. Neem de stukken kip
uit de pan. Roer de gemalen cashewnoten bij de saus en breng de saus
aan de kook. Voeg wat water toe als de saus te dik wordt. Schep
de saus over de stukken kip.
Tip
Serveer er gekookte basmatirijst en roergebakken kool of spinazie bij.
35


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