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Tikka massala-salade with BBQ-kip recipe

Tikka massala-salade with BBQ-kip is an exotic recipe with an indian taste

Tikka massala-salade with BBQ-kip

* 2 buckets Kruidenpasta for Tikka Massala
* Wok oil
* 4 some chicken fillets (approx. 400 g)
* 4 large vastkokende potatoes
* 2 paprikas
* 1 pocket (approx. 600 g) break sperzieboontjes
* 2 dl full yoghourt
* 4 eetlepels of chopped coriander

- The contents of 1 bucket mix kruidenpasta with 1 eetlepel of oil.
- Cover chicken fillets with the tikkamengsel and leaves them approx. 15 minutes appetites.
- And peel was in the meantime the potatoes. Cut them in equal small bits.
- Was and halve paprikas, remove the seed lists and cut them in narrow shreds.
- Puts in the meantime a large wok on fire and leaves the wok well hot become. Joint a tot oil and rudder barge the bits potato and the sperzieboontjes 5 minutes. Joint the paprika and the rest of the kruidenpasta and rudder barge 3 minutes. Joint 2 dl water and the yoghourt and late the vegetables, with a lid on the wok, on a low fire in approx. 20 minutes done become. Cease to cool.
- Twinge the BBQ to or hot the spit-roaster, spit-roaster plate or spit-roaster pan on the highest score.
- Grating the chicken fillets on the hot BBQ, under the hot spit-roaster or in a hot spit-roaster pan in approx. 15 minutes on both sides done. Regular keren.
- Scoop (lauwwarme or cold) the gewokte tikka massala-salade in a large scale and scatter the coriander. Give BBQ-kip separately.

Differently is possible also:
- Cover 2 naanbroden with what wok oil and grating them goudbruin on the BBQ. Possibly scatter what grofgehakte salted pinda's, almonds or cashews concerning the salad.
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