This week, I’m bringing you a recipe I’m particularly fond of, as it’s a dish from my Indian childhood. Since then, I’ve grown up and now add my own little bit of grass (Indi Kush). Serve hot with rice, of course. Enjoy!
INGREDIENTS :
- 2 chicken fillets, cut into pieces
- 1 half eggplant, diced
- 1 young onion stalk
- 1 half white onions, chopped
- 1 clove garlic, minced
- 15cl chicken stock
- 10cl coconut cream
- 2 tablespoons curry paste
- 2 tablespoons sunflower oil
- 1 teaspoon soy sauce (salted)
- 1 handful of roasted hemp seeds (just put them in a hot frying pan for 6 minutes, stirring constantly to prevent them from burning).
- 1 carrot, diced
- 3 grams weed (Indi Kush)
- 1 lime
- 1 bunch coriander
PREPARATION :
- Place the herb in the oven for 40 min at 110 degrees to activate the THC. In the meantime, cut up all your ingredients
- Blanch the carrots in boiling water for 3 min, then set aside.
- In a large saucepan or wok, pour in the oil and sauté the onion and garlic. Once colored, add the eggplant and chicken, then pour in the stock, soy sauce and coconut cream.
- Bring to the boil, then cover and cook for 10 min. Add the carrots and previously grinded herbs. Stir for 5 min, then serve in a dish.
- Zest the lime and top with the chopped coriander and green stem of the spring onion.
- Sprinkle with hemp seed and serve with a Manali or Nepalese joint.
Enjoy!
