PAOLA CAROSELLA is debuting a new program on @canalgnt, #AlmaDeCozinheira! She welcomes Astrid Fontenelle and Dona Carmem Virgínia to her home for a receptive and intimate lunch. And of course there will be no shortage of good food, right? The chef prepares a chicken curry for you to enjoy while you chat. #PaolaCarosella #Receitas #AlmaDeCozinheiraNoGNT CHICKEN CURRY Ingredients: For the chicken: 4 chicken breasts, cut into cubes 1 dessert spoon of grated garlic and ginger paste (1 clove of minced garlic and a small piece of grated fresh ginger) 1 spoon of tea of ​​fine salt 1 teaspoon of turmeric or turmeric powder 1 teaspoon of chopped chili pepper 1 teaspoon of coriander seeds crushed in a mortar 1 dessert spoon full of curry powder 2 spoons tablespoon of natural yogurt Juice of half a lemon 100 grams of unsalted butter 2 tablespoons of palm oil 2 tablespoons of olive oil For the sauce: 2 tablespoons of palm oil 2 tablespoons of olive oil 1 large chopped red onion 3 chopped tomatoes 1 cup of raw cashew nuts, without roasting, roughly chopped 200ml of hot water 1 dessert spoon of grated garlic and ginger paste (1 clove of chopped garlic and a small piece of ginger freshly grated) Juice of half a lemon 1 teaspoon of salt 1 teaspoon of curry powder 1 teaspoon of chopped chili pepper 1 teaspoon of paprika or annatto (optional) 1 pinch of sugar 1 handful of leaves fresh coriander Fresh mint leaves to taste (optional) 150ml coconut milk Method of preparation: For the chicken: Cut the chicken breast into cubes and season with salt, garlic paste, red pepper, turmeric, coriander seeds, curry, lemon juice and yogurt. Mix everything, wrapping the chicken well in the seasonings and let it rest for 15 minutes. Heat the frying pan well and brown the chicken over high heat, with the palm and olive oils for 10 minutes. Transfer the chicken from the skillet to another container and set aside. For the sauce: In the same frying pan in which you cooked the chicken (without washing it so that the sauce absorbs the seasonings from cooking the chicken), heat another 2 tablespoons of palm oil and 2 tablespoons of olive oil. Add the chopped onion, the tomato, the cashew nuts, 2 pinches of salt, the finger pepper, the ground coriander seeds, the curry, the sugar, the annatto, part of the coriander leaves (leave a little for the finishing the dish), boiling water, ginger paste and lemon juice. Mix everything and cook for 10 minutes. After 10 minutes, transfer the sauce to a blender and blend until it becomes creamy and set aside. Still in the same skillet, return the creamy sauce to the skillet. Taste, adjust the salt and add the chicken. Add the coconut milk and cook for another 10 minutes. Transfer to the serving dish and finish with a little coriander and mint leaves. Serve hot. MANGO AND CUCUMBER SALAD Ingredients: 1 mango 1 cucumber 1 red onion 1 handful of mint leaves 1 handful of coriander leaves Salt to taste 1 Tahiti or Sicilian lemon White pepper to taste Method of preparation: Peel the mangoes and cut them into cubes. Book. Peel the cucumbers and cut them in half to remove the seeds, then cut into cubes. In a container place the mangoes, cucumber and season with salt, lemon, ground white pepper, mint leaves and coriander leaves. Finish with thin strips of red onion. ------------------------------------ ➡ Subscribe to Recipes: https://bit.ly /InscrevaSeNoReceitas ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Recipes on social media: Facebook: / recipes Instagram: / recipes Pinterest: / recipes Much More Recipes: https://receitas.globo.com/