{"id":2910,"date":"2011-10-19T18:53:53","date_gmt":"2011-10-19T18:53:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2910"},"modified":"2011-10-19T18:53:53","modified_gmt":"2011-10-19T18:53:53","slug":"chicken-kurma","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/19\/chicken-kurma\/","title":{"rendered":"Chicken Kurma"},"content":{"rendered":"

Zutaten<\/strong>
\n1 H\u00e4hnchen a ca. 3 Pfund
\n2 Rote Chilies in Scheiben
\n2 Gr\u00fcne Chilies in Scheiben
\n1 grosse Zwiebel in Scheiben
\n1 Knoblauchzehe gehackt
\n2 cm Ingwer gerieben
\n1 Zitrone Saft
\n1 Packung Cocosnuss-Pulver
\n2 Tasse Wasser
\n1 TL Salz
\n3 EL Coriander K\u00f6rner
\n2 EL Pfefferk\u00f6rner
\n2 EL Fenchel K\u00f6rner
\n60 g Cashew N\u00fcsse
\n2 EL Cummin K\u00f6rner
\n— Alles im M\u00f6rser mahlen<\/em>
\nF\u00fcr Die 2. Gew\u00fcrzmischung<\/em>
\n3 Kardamome
\n1 cm Zimt
\n3 Nelken
\n2 Stern Anis
\n— Alles im M\u00f6rser mahlen<\/em><\/p>\n

Zubereitung<\/strong>
\nH\u00e4hnchen in grosse St\u00fccke zerteilen. \u00d6l erhitzen und Knoblauch, Ingwer und Zwiebeln darin glasig d\u00fcnsten. Die 1. Gew\u00fcrzmischung zuf\u00fcgen, dann die 2. Mischung zugeben u. f\u00fcr ca. 3 Min. braten. Salz und H\u00e4hnchen beigeben und leicht braun braten. Das Cocosnuss-Wasser (Santan) lansgam zulaufen lassen, rote und gr\u00fcne Chilies zugeben und zum Kochen bringen. St\u00e4ndig umr\u00fchren. Kurz vor dem Kochen die Hitze drosseln und bis zur Gare k\u00f6cheln lassen. Zitronensaft zugeben und gut umr\u00fchren. Noch 1-2 Min. kochen lassen und heiss servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 H\u00e4hnchen a ca. 3 Pfund 2 Rote Chilies in Scheiben 2 Gr\u00fcne Chilies in Scheiben 1 grosse Zwiebel in Scheiben 1 Knoblauchzehe gehackt 2 cm Ingwer gerieben 1 Zitrone Saft 1 Packung Cocosnuss-Pulver 2 Tasse Wasser 1 TL Salz 3 EL Coriander K\u00f6rner 2 EL Pfefferk\u00f6rner 2 EL Fenchel K\u00f6rner 60 g Cashew … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,43,6],"tags":[76],"class_list":["post-2910","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nChicken Kurma<\/title>\n<meta name=\"description\" content=\"- Chicken Kurma\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/19\/chicken-kurma\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken Kurma\" \/>\n<meta property=\"og:description\" content=\"- Chicken Kurma\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/19\/chicken-kurma\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-19T18:53:53+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Chicken Kurma\",\"datePublished\":\"2011-10-19T18:53:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/\"},\"wordCount\":167,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Huhn\"],\"articleSection\":[\"Asiatisch\",\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/\",\"name\":\"Chicken Kurma\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-10-19T18:53:53+00:00\",\"description\":\"- Chicken Kurma\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/19\\\/chicken-kurma\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chicken Kurma\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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