How to make
Cut the chicken meat into bite-sized pieces and stew the meat in hot oil until it turns white.
Add finely chopped onion, strips of red pepper and a carrot cut into crescents.
Sprinkle with spices, add chopped tomatoes, paprika and pour some water to cover the products.
Cook over low heat until the meat is done. Mix the cornstarch with a little water until a homogeneous mixture is obtained, pour it over the meat and let it boil for 2-3 minutes.
Sprinkle with savory herb and you're done. Boil 1/2 cup of rice with 2 pinches of salt, the rice should be covered with 2-3 cups of water.
Stir the chicken kavarma from time to time, without overdoing it, so that it does not become mushy. Turn off the heat and cover it with a lid to stew.
Season the juicy kavarma with salt and black pepper.
Serve a portion of rustic chicken kavarma with a spoonful of rice in the middle.
Quick, tasty and easy in a rustic style.
Enjoy your meal!
