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Yogurt Chicken Kebab



400 grams of chicken breast meat

3 tablespoons of butter

2 potatoes

3 long green peppers

Half a teaspoon of curry

Salt, pepper, chili, cumin, thyme


Sunflower oil


1 glass of yoghurt

2 cloves of garlic


1 tablespoon of butter

2 tablespoons tomato paste

1 tea glass of water


Chop the chicken meat a little larger than the cubes. Take it to the pan with the butter. Add curry, salt, black pepper, chili, cumin and thyme. Saute the chicken meat until it turns color. In the sunflower oil, fry the potatoes, which are diced in large cubes, and then the peppers cut into several pieces. Add chicken on it and mix. Whisk the yogurt and crushed garlic in a bowl. For the tomato sauce, melt the butter and turn the tomato paste several times. Add water and boil. Pour yogurt, then tomato sauce over the chicken kebab and serve hot.


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