The programmer is preparing a goulash from chicken with turmeric. Gulyash with turmeric

"Almost every region in the world has its own main dish, and goulash is one of such dishes that many consider to be a national dish of Hungary. However, the goulash recipe was invented not only in Hungary, but in various parts of the world. The story of a goulash with chicken and turmeric is much more modern. Gulyash with turmeric is the idea of ​​German cooks. They presented the recipe for goulash from chicken and turmeric in 2017 for a month of Spanish cuisine, and, as they say, the idea is inspired by traditional Spanish recipes, but, possibly, with some changes. Typically, goulash is prepared from beef and say that the recipe was invented by shepherds who prepared beef ""on the field"" in large boilers, using many spices and seasonings. Hungarians, as a rule, consume food with paprika, which is present in most goulash recipes. It gives the dish a beautiful red color and a spicy taste. Gulyash with chicken and turmeric is a dish that can be cooked very quickly and relatively inexpensive. Chicken goulash is a lighter and healthy alternative to a traditional ghlyash, which is often prepared on a smoked or ghee of pig fat. Adding turmeric gives this dish not only a rich gold color, but also the taste of a bitter orange peel. Although goulash with chicken and turmeric does not have a traditional story, this dish quickly became popular thanks to its simple and fast recipe and taste.
Gulyash from chicken ingredients:
500 grams of chicken fillet
1 large onion
2 cloves of garlic
2 tablespoons of vegetable oil
1 tablespoon paprika
1/2 teaspoon of turmeric
1/2 teaspoon of ground caraway
1/2 teaspoon of ground coriander
1/2 teaspoon of salt
1 cup chicken broth or water
1 tablespoon of tomato paste
1 tablespoon flour
Gulyash from chicken preparation:
Cut chicken fillet into pieces and cut onions and garlic into small pieces.
In a deep pan or cauldron, heat vegetable oil, add pieces of chicken and fry them with all spices over medium heat until they become brown from all sides.
Add and fry the onion and garlic over medium heat for 3-4 minutes, until they become soft, but not golden.
Add paprika, turmeric, caraway seeds, coriander and salt, mix and fry for another 2-3 minutes.
Add tomato paste and flour, mix so that all pieces of chicken are covered with sauce.
Add chicken broth and continue to cook over medium heat until a boil.
After a boil, reduce the fire and cover with a lid. Cook until the chicken is soft and the sauce does not thicken, within 25-30 minutes.
Remove from heat and cool for 5-10 minutes.
Serve goulash in a deep plate.
Enjoy appetite! Melissa can be used as a diuretic, laxative, diaphoretic and stimulating, drug. A decoction of lemon balm greenery is used for diseases of the stomach, respiratory tract, in some forms of asthma, neurosis and heart disease.
Live great!"

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👍👍👍 красота!!!😊😊😊

[@elenakutinova1763]

Молодец Руслан! Но оливковое масло не надо нагревать при готовке,оно теряет свои качества! Мы в Италии никогда не нагреваем оливковое масло,очень удобно при готовке.