Description

han Murgh Cholay 50g / Shan mix for chickpea and chicken curry 50g
Coriander, paprika, salt, red chilli, black pepper, cloves, brown cardamon, cinnamon, turmeric, musk melon, cumin, bay leaf, garlic.
Acid: citric acid, maltodextrin, hydrolyzed SOY protein, cane sugar, canola oil. Anti-caking agent: silicon dioxide.
Raising agent: sodium bicarbonate
Keep cool and dry.
allergy advice: may contain traces of SULPHITE, SESAME, MUSTARD, GLUTEN AND NUTS
contains no preservative and no artificial food coloring.
nutritional information per 100g: 1256kJ /300 kcal, fat: 10g of which saturated 0g, carbohydrates: 30g of which sugars 0g, dietary fiber 10g, protein 10g, salt 35g.
Keep cool and dry.
Preparation: heat half the oil/clarified butter and fry the onions until golden. Add garlic and chicken. Stir-fry for a few minutes. Add two cups of water. Cover and simmer over low heat until chicken is tender. Appart: add the soaked chickpeas to 12 cups of water and cook for 2 hours on low heat. Then add the shan spice mix. Tour and cook for 1 hour until chickpeas are tender. Add the cooked chicken to the cooked chickpeas. Stir and cook for 30 minutes. Add half a cup of oil/clarified butter and cook until the oil separates from the chickpea curry.
Product of pakistan