{"id":196858,"title":"Ku\u0159ec\u00ed korma","modified":"2026-10-31T17:07:11+01:00","plain":"K\u0159ehk\u00e9 ku\u0159e du\u0161en\u00e9 v kr\u00e9mov\u00e9 jogurtov\u00e9 om\u00e1\u010dce, provon\u011bn\u00e9 cel\u00fdm ko\u0159en\u00edm a pikantn\u011b dochucen\u00e9 chilli.\n\n\n\nKu\u0159e korma se nejprve ohl\u00e1s\u00ed tich\u00fdm prask\u00e1n\u00edm gh\u00ed v hrnci. Ku\u0159e s kost\u00ed z\u00edsk\u00e1v\u00e1 leskl\u00fd povrch, zat\u00edmco kardamom, mu\u0161k\u00e1tov\u00fd kv\u011bt a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek provon\u00ed kuchyni. N\u011bkolik kapek kewry dod\u00e1 stoupaj\u00edc\u00ed p\u00e1\u0159e dal\u0161\u00ed v\u016fni. \n\n\n\nRozdrcen\u00e1 sma\u017een\u00e1 cibule se spoj\u00ed s jogurtem a vytvo\u0159\u00ed om\u00e1\u010dku s drobn\u00fdmi kousky, na jej\u00edm\u017e povrchu vystoup\u00ed roghan, jantarov\u00e1 vrstvi\u010dka tuku provon\u011bn\u00e9ho ko\u0159en\u00edm. To je ku\u0159e korma ve sv\u00e9 neju\u0161lechtilej\u0161\u00ed podob\u011b: nesm\u00edrn\u011b chutn\u00e9 a vo\u0148av\u00e9\n\n\n\nJen vzd\u00e1len\u011b p\u0159ipom\u00edn\u00e1 butter chicken\n\n\n\nCo je ku\u0159e korma?\n\n\n\nSlovo korma, psan\u00e9 tak\u00e9 jako qorma, kurma nebo qurma, poch\u00e1z\u00ed z urdsk\u00e9ho qorma. To m\u00e1 zase p\u016fvod v turkick\u00e9m slov\u011b kavurma, kter\u00e9 ozna\u010duje du\u0161en\u00ed nebo p\u0159\u00edpravu masa ve vlastn\u00ed \u0161\u0165\u00e1v\u011b a tuku. Tento p\u016fvod je d\u016fle\u017eit\u00fd. \n\n\n\nV klasick\u00e9 mughalsk\u00e9 kuchyni a v kuchyni Star\u00e9ho Dill\u00ed kormu neur\u010duje ani tak pevn\u011b dan\u00e1 sm\u011bs ko\u0159en\u00ed jako sp\u00ed\u0161e zp\u016fsob p\u0159\u00edpravy. Maso se zprudka ope\u010de v tuku a pot\u00e9 pomalu dus\u00ed s minimem p\u0159idan\u00e9 tekutiny. Jeho \u0161\u0165\u00e1va, gh\u00ed a jogurt pak vytvo\u0159\u00ed om\u00e1\u010dku.\n\n\n\nV mughalsk\u00e9 tradici tvo\u0159\u00ed z\u00e1klad t\u0159i z\u00e1sadn\u00ed suroviny: gh\u00ed, plnotu\u010dn\u00fd jogurt a birista, k\u0159upav\u00e1 sma\u017een\u00e1 cibule, kter\u00e1 dod\u00e1v\u00e1 sladkost i plnost. \n\n\n\nNam\u00e1\u010dejte do n\u00ed dobr\u00fd dom\u00e1c\u00ed naan, nebudete litovat\n\n\n\nJogurt dod\u00e1 ml\u00e9\u010dnou nakyslost a zk\u0159eh\u010d\u00ed ku\u0159e; gh\u00ed nese v\u016fni cel\u00e9ho ko\u0159en\u00ed; cibule, rozdrcen\u00e1 ru\u010dn\u011b nam\u00edsto rozmixov\u00e1n\u00ed, se spoj\u00ed s jogurtem a vytvo\u0159\u00ed \u017e\u00e1douc\u00ed zrnitou strukturu zvanou danedaar. Tento v\u00fdraz znamen\u00e1 \u201ezrnit\u00fd\u201c nebo \u201ekropenat\u00fd\u201c, ale v \u00fastech p\u016fsob\u00ed v\u00fdsledek sp\u00ed\u0161e jemn\u011b\n\n\n\nKlasick\u00e1 korma, a\u0165 u\u017e mughalsk\u00e1, nebo ze Star\u00e9ho Dill\u00ed, nen\u00ed oby\u010dejn\u00e9 \u201ekari\u201c, jako je t\u0159eba japonsk\u00e9 kari. Jej\u00edm z\u00e1kladem nejsou raj\u010data, p\u0159em\u00edra kurkumy ani japonsk\u00e9 kari ko\u0159en\u00ed. Nem\u00e1 b\u00fdt ani sladk\u00e1 jako dezert. Jej\u00ed barva sah\u00e1 od slonovinov\u00e9 po syt\u011b jantarovou; na konci va\u0159en\u00ed se u okraj\u016f z\u0159eteln\u011b odd\u011bl\u00ed roghan.\n\n\n\nMughalsk\u00e9 ko\u0159eny kormy\n\n\n\nDne\u0161n\u00ed podoba ku\u0159ete korma se zrodila v indopersk\u00fdch kuchyn\u00edch Mughalsk\u00e9 \u0159\u00ed\u0161e, dolo\u017een\u00fdch zejm\u00e9na v 17. stolet\u00ed. V 18. stolet\u00ed se na pozdn\u00edch mughalsk\u00fdch dvorech a dvorech nav\u00e1b\u016f d\u00e1le obohatila o hust\u00fd jogurt (jako v n\u00e1poji lassi), o\u0159echy a \u0161afr\u00e1n. \n\n\n\nDal\u0161\u00ed d\u011bdictv\u00ed mughalsk\u00fdch kuchyn\u00ed se stejnou sma\u017eenou cibul\u00ed birista: ku\u0159ec\u00ed biryani\n\n\n\nPostupy p\u0159\u00edpravy masa ze St\u0159edn\u00ed Asie se zde setkaly se severoindickou tradic\u00ed ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, ko\u0159en\u00ed a obilovin, v\u010detn\u011b chlebov\u00fdch placek, jako jsou \u010dap\u00e1t\u00ed. C\u00edsa\u0159sk\u00fd st\u016fl d\u00e1val p\u0159ednost um\u011b\u0159en\u00e9 bohatosti bez prudk\u00e9 p\u00e1livosti.\n\n\n\nJedn\u00edm z nejv\u00fdmluvn\u011bj\u0161\u00edch historick\u00fdch pramen\u016f je Nuskha-e-Shahjahani, persk\u00fd kucha\u0159sk\u00fd rukopis ze 17. stolet\u00ed, kter\u00fd zaznamen\u00e1v\u00e1 recepty z c\u00edsa\u0159sk\u00fdch kuchyn\u00ed \u0160\u00e1hd\u017eah\u00e1na.\n\n\n\nS raitou je to u\u010din\u011bn\u00fd r\u00e1j\n\n\n\nStudie t\u0159\u00ed zn\u00e1m\u00fdch opis\u016f rukopisu, ulo\u017een\u00fdch v \u010cenna\u00ed, v Britsk\u00e9 knihovn\u011b v Lond\u00fdn\u011b a v knihovn\u011b Z\u00e1kira Husajna na univerzit\u011b D\u017e\u00e1mia Millia v Dill\u00ed, odhaluj\u00ed styl velmi odli\u0161n\u00fd od mnoha dne\u0161n\u00edch restaura\u010dn\u00edch korem ozna\u010dovan\u00fdch jako \u201emughalsk\u00e9\u201c. V p\u016fvodn\u00ed aristokratick\u00e9 verzi najdeme m\u00e1lo kurkumy nebo v\u016fbec \u017e\u00e1dnou, st\u0159\u00eddm\u00e9 mno\u017estv\u00ed \u010desneku a \u017e\u00e1dn\u00e1 raj\u010data. \n\n\n\nVypr\u00e1v\u00ed se tak\u00e9, \u017ee pro slavnostn\u00ed otev\u0159en\u00ed T\u00e1d\u017e Mahalu byla p\u0159ipravena b\u00edl\u00e1 korma jemn\u011b provon\u011bn\u00e1 \u0161afr\u00e1nem, jej\u00ed\u017e sv\u011btl\u00e1 barva odkazovala na mramor t\u00e9to pam\u00e1tky. A\u0165 u\u017e jde o nepodlo\u017eenou legendu, nebo p\u0159ed\u00e1vanou kulin\u00e1\u0159skou vzpom\u00ednku, p\u0159\u00edb\u011bh vypov\u00edd\u00e1 o n\u011b\u010dem podstatn\u00e9m: dvorsk\u00e1 korma m\u011bla p\u016fsobit vyv\u00e1\u017een\u011b a z\u00e1\u0159iv\u011b, nikdy ok\u00e1zale.\n\n\n\nOd t\u00e1borov\u00fdch kuchyn\u00ed a\u017e po svatby ve Star\u00e9m Dill\u00ed se postup p\u0159ed\u00e1val p\u0159edev\u0161\u00edm prakticky, sp\u00ed\u0161e ne\u017e prost\u0159ednictv\u00edm knih. Ku\u0159ec\u00ed nebo skopov\u00e9 maso se pomalu dusilo v jogurtu. \n\n\n\nJednodu\u0161\u0161\u00ed ku\u0159e na kari pro v\u0161edn\u00ed den, bez o\u0159ech\u016f, vych\u00e1z\u00ed ze stejn\u00e9ho cel\u00e9ho ko\u0159en\u00ed\n\n\n\nKardamom, h\u0159eb\u00ed\u010dek, sko\u0159ice a bobkov\u00fd list uvol\u0148ovaly v\u016fni v gh\u00ed. Kewra nebo r\u016f\u017eov\u00e1 voda se p\u0159id\u00e1valy a\u017e na konci, t\u011bsn\u011b p\u0159ed p\u0159iklopen\u00edm, aby se v\u016fn\u011b uchovala. Persk\u00e9 du\u0161en\u00e9 pokrmy typu qaliya a indick\u00e9 pou\u017e\u00edv\u00e1n\u00ed cel\u00e9ho ko\u0159en\u00ed nakonec daly vzniknout j\u00eddlu s jasn\u00fdm z\u00e1kladem: tuk, jogurt, cibule a pomal\u00e9 va\u0159en\u00ed.\n\n\n\nKl\u00ed\u010dov\u00e9 suroviny a jejich \u00faloha\n\n\n\n\n\n\n\n\nKu\u0159e s kost\u00ed, zejm\u00e9na horn\u00ed stehna a ku\u0159ec\u00ed pali\u010dky: tyto \u010d\u00e1sti jsou vhodn\u011bj\u0161\u00ed, proto\u017ee jejich pojivov\u00e9 tk\u00e1n\u011b, chrupavky a kolagen kolem kosti obohacuj\u00ed pokrm p\u0159i du\u0161en\u00ed. Dodaj\u00ed om\u00e1\u010dce plnost bez mouky, smetany \u010di um\u011bl\u00fdch zahu\u0161\u0165ovadel.\n\n\n\nGh\u00ed: p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo sn\u00e1\u0161\u00ed teplotu pot\u0159ebnou k prudk\u00e9mu ope\u010den\u00ed masa a rozvon\u011bn\u00ed ko\u0159en\u00ed. Vytv\u00e1\u0159\u00ed tak\u00e9 v\u00fdsledn\u00fd roghan, aromatick\u00fd tuk, kter\u00fd se leskne u okraje hrnce.\n\n\n\nB\u00edl\u00fd plnotu\u010dn\u00fd jogurt: je hlavn\u00ed tekutinou pokrmu a zdrojem jeho kyselosti. Zk\u0159eh\u010duje ku\u0159e, pom\u00e1h\u00e1 vytvo\u0159it emulzi a mus\u00ed b\u00fdt \u010derstv\u00fd, ne p\u0159\u00edli\u0161 kysel\u00fd. P\u0159ed va\u0159en\u00edm je t\u0159eba ho vy\u0161lehat zcela dohladka.\n\n\n\nBirista: cibule nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky se sma\u017e\u00ed dozlatova a dok\u0159upava. Dod\u00e1v\u00e1 sladkost, hloubku chuti a zrnitou strukturu danedaar. Po vychladnut\u00ed se drt\u00ed ru\u010dn\u011b, m\u00edsto aby se rozmixovala na vlhkou pastu.\n\n\n\nMlet\u00fd koriandr: vytv\u00e1\u0159\u00ed h\u0159ejiv\u00fd, chu\u0165ov\u011b bohat\u00fd z\u00e1klad, kter\u00fd dod\u00e1 plnost, ani\u017e by byl pokrm p\u00e1liv\u00fd \u010di ostr\u00fd.\n\n\n\nMlet\u00e9 \u010derven\u00e9 ka\u0161m\u00edrsk\u00e9 chilli: slou\u017e\u00ed p\u0159edev\u0161\u00edm k dod\u00e1n\u00ed syt\u011b \u010derven\u00e9 barvy a m\u00edrn\u00e9 p\u00e1livosti, nikoli intenzivn\u00ed ostrosti.\n\n\n\nZ\u00e1zvor a \u010desnek: dod\u00e1vaj\u00ed pikantn\u00ed t\u00f3n, ale ve dvorsk\u00fdch verz\u00edch se d\u00e1vkuj\u00ed st\u0159\u00eddm\u011b, aby nechaly vyniknout kv\u011btinov\u00fdm a ml\u00e9\u010dn\u00fdm t\u00f3n\u016fm.\n\n\n\nCel\u00e9 ko\u0159en\u00ed: zelen\u00fd kardamom, \u010dern\u00fd kardamom, h\u0159eb\u00ed\u010dek, sko\u0159ice a bobkov\u00fd list se p\u0159id\u00e1vaj\u00ed do hork\u00e9ho gh\u00ed hned zpo\u010d\u00e1tku a od prvn\u00edho zaprask\u00e1n\u00ed tvo\u0159\u00ed chu\u0165ov\u00fd z\u00e1klad om\u00e1\u010dky.\n\n\n\nKhushboo ka masala: mu\u0161k\u00e1tov\u00fd kv\u011bt, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a \u010dasto i kardamom se melou t\u011bsn\u011b p\u0159ed pou\u017eit\u00edm a p\u0159id\u00e1vaj\u00ed a\u017e ke konci, aby si zachovaly t\u011bkavou v\u016fni.\n\n\n\nKewra, r\u016f\u017eov\u00e1 voda a \u0161afr\u00e1n: kewra a r\u016f\u017eov\u00e1 voda dod\u00e1vaj\u00ed charakteristickou kv\u011btinovou v\u016fni dvorsk\u00e9 kuchyn\u011b; \u0161afr\u00e1n vylouhovan\u00fd ve vla\u017en\u00e9m ml\u00e9ce p\u0159in\u00e1\u0161\u00ed v\u016fni a jemn\u00fd zlatav\u00fd odst\u00edn.\n\n\n\nVoliteln\u00e9 pasty z o\u0159ech\u016f nebo semen: z\u00e1kladn\u00ed verze se bez nich obejde. Ve dvorsk\u00fdch variant\u00e1ch, zejm\u00e9na shahi, awadhi a lucknowi, dod\u00e1vaj\u00ed pasty z ke\u0161u, mandl\u00ed, b\u00edl\u00e9ho m\u00e1ku nebo semen makhana slonovinovou barvu, sametovou jemnost a lehkou sladkost.\n\n\n\nS\u016fl: ochucuje du\u0161en\u00fd pokrm; v popsan\u00e9m postupu ze Star\u00e9ho Dill\u00ed se p\u0159id\u00e1v\u00e1 po prvn\u00edm probubl\u00e1n\u00ed, jakmile se jogurt ust\u00e1l\u00ed.\n\n\n\nVelmi m\u00e1lo vody: korma m\u00e1 stav\u011bt na jogurtu, \u0161\u0165\u00e1v\u011b z masa a tuku. Voda se p\u0159id\u00e1v\u00e1 pouze v p\u0159\u00edpad\u011b pot\u0159eby, aby se sm\u011bs z\u0159edila.\n\n\n\nSuroviny, kter\u00fdm se v mughalsk\u00e9 korm\u011b vyhnout: raj\u010data naru\u0161uj\u00ed ml\u00e9\u010dnou vyv\u00e1\u017eenost jogurtu; p\u0159\u00edli\u0161 mnoho kurkumy p\u0159ekr\u00fdv\u00e1 sv\u011btl\u00fd odst\u00edn pokrmu; pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e1 smetana, cukr a tuh\u00fd kokosov\u00fd kr\u00e9m ho posouvaj\u00ed ke sladkosti typick\u00e9 pro j\u00eddla s sebou.\n\n\n\n\nZnaky autenti\u010dnosti a hlavn\u00ed styly\n\n\n\nNejrychleji kormu posoud\u00edte podle povrchu a konzistence. Ku\u0159e korma v mughalsk\u00e9m stylu by nem\u011blo b\u00fdt zcela hladk\u00e9. M\u011bla by v n\u011bm b\u00fdt patrn\u00e1 zrnit\u00e1 struktura danedaar z rozdrcen\u00e9 cibule birista, z\u0159eteln\u00fd roghan po okraj\u00edch a barva mezi slonovinovou, zlatavou a jantarovou, nikoli z\u00e1\u0159iv\u011b \u017elut\u00e1. Ve v\u016fni by se m\u011bly postupn\u011b rozv\u00edjet jednotliv\u00e9 t\u00f3ny: dohn\u011bda osma\u017een\u00e1 cibule, ml\u00e9\u010dn\u00e1 nakyslost, h\u0159ejivost cel\u00e9ho ko\u0159en\u00ed a pot\u00e9 mu\u0161k\u00e1tov\u00fd kv\u011bt, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a kewra.\n\n\n\nVe Star\u00e9m Dill\u00ed je shaadiyon wala neboli svatebn\u00ed korma bohat\u00e1 a v\u00fdrazn\u011b ochucen\u00e1. Jej\u00edm z\u00e1kladem jsou jogurt, cibule, po\u0159\u00e1dn\u00e1 d\u00e1vka gh\u00ed, oleje nebo jejich sm\u011bsi a tak\u00e9 koriandr, ka\u0161m\u00edrsk\u00e9 chilli a sm\u011bs khushboo ka masala p\u0159idan\u00e1 ke konci. Obvykle se obejde bez o\u0159echov\u00fdch past a smetany a om\u00e1\u010dka houstne pomal\u00fdm odpa\u0159ov\u00e1n\u00edm.\n\n\n\nKormy shahi, awadhi a lucknowi usiluj\u00ed o vyt\u0159\u00edben\u011bj\u0161\u00ed chu\u0165 p\u0159id\u00e1n\u00edm mandl\u00ed, ke\u0161u, m\u00e1ku, semen makhana, \u0161afr\u00e1nu a kv\u011btov\u00fdch vod, kter\u00e9 jim dod\u00e1vaj\u00ed slonovinovou barvu a sametovou jemnost. Verze vych\u00e1zej\u00edc\u00ed z ka\u0161m\u00edrsk\u00e9 hostiny wazwan stav\u00ed v\u00edce do pop\u0159ed\u00ed jogurt a \u010dasto vyu\u017e\u00edvaj\u00ed ka\u0161m\u00edrsk\u00e9 chilli pro jemn\u011b \u010derven\u00fd odst\u00edn, zat\u00edmco kurkum\u011b se vyh\u00fdbaj\u00ed; n\u011bkter\u00e9 p\u0159id\u00e1vaj\u00ed \u010derstvou p\u00edskavici pro lehkou ho\u0159kost, kter\u00e1 vyva\u017euje sytost pokrmu.\n\n\n\nStejn\u00fd styl shahi-awadhi, ale bez masa, nab\u00edz\u00ed malai kofta\n\n\n\nN\u011bkter\u00e9 ji\u017en\u00ed \u00fapravy, zejm\u00e9na z okol\u00ed Hajdar\u00e1b\u00e1du, obsahuj\u00ed kokosov\u00e9 ml\u00e9ko, strouhan\u00fd nebo su\u0161en\u00fd kokos a m\u00edstn\u00ed aromatick\u00e9 p\u0159\u00edsady, nap\u0159\u00edklad kari listy. Jsou sv\u00fdm zp\u016fsobem vynikaj\u00edc\u00ed, ale vych\u00e1zej\u00ed z jin\u00e9ho pojet\u00ed ne\u017e verze z dob \u0160\u00e1hd\u017eah\u00e1na nebo ze Star\u00e9ho Dill\u00ed. \n\n\n\nPou\u017eit\u00edm kokosu mohou p\u0159ipom\u00ednat jin\u00e1 asijsk\u00e1 kari, nap\u0159\u00edklad thajsk\u00e9 \u010derven\u00e9 kari nebo ku\u0159e na thajsk\u00e9m zelen\u00e9m kari. Do stejn\u00e9 skupiny pat\u0159\u00ed tak\u00e9 hov\u011bz\u00ed kari panang a c\u00e0 ri g\u00e0. \n\n\n\nCa ri ga, vietnamsk\u00e9 kari\n\n\n\nTyto \u00fapravy ov\u0161em nevych\u00e1zej\u00ed z thajsk\u00e9 \u017elut\u00e9 kari pasty, n\u00fdbr\u017e z vlastn\u00edch region\u00e1ln\u00edch zvyklost\u00ed. Verze z britsk\u00fdch indick\u00fdch restaurac\u00ed se tomuto pojet\u00ed vzdaluje je\u0161t\u011b v\u00edce. Z\u00e1kladn\u00ed om\u00e1\u010dka, smetana, cukr, tuh\u00fd kokosov\u00fd kr\u00e9m, kurkuma a rychl\u00e1 p\u0159\u00edprava na p\u00e1nvi vytv\u00e1\u0159ej\u00ed sladkou a velmi hladkou om\u00e1\u010dku, kter\u00e1 m\u00e1 bl\u00ed\u017ee k restaura\u010dn\u00edmu ku\u0159eti tikka masala. Ze zrnit\u00e9 struktury pomal\u00e9ho du\u0161en\u00ed, roghanu a jemn\u00e9 v\u016fn\u011b, kter\u00e9 charakterizuj\u00ed p\u016fvodn\u00ed pokrm, v n\u00ed \u010dasto mnoho nezb\u00fdv\u00e1.\n\n\n\n\n\n\tAutentick\u00e9 ku\u0159ec\u00ed korma\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg ku\u0159ec\u00edho masa350 g b\u00edl\u00e9ho jogurtu (roz\u0161lehan\u00e9ho)150 g sma\u017een\u00e9\/su\u0161en\u00e9 cibule1 l\u017ei\u010dka \u010desneku a z\u00e1zvoru (mlet\u00fdch)3 l\u017ei\u010dky \u010derven\u00e9ho chilli (mlet\u00e9ho)3 l\u017ei\u010dky zelen\u00e9ho koriandru (mlet\u00e9ho)1 l\u017e\u00edce z\u00e1zvoru (nasekan\u00e9ho)1 l\u017ei\u010dka vody kewra (voliteln\u011b)0.25 l\u017ei\u010dky mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (mlet\u00e9ho)0.25 l\u017ei\u010dky mu\u0161k\u00e1tov\u00e9ho kv\u011btu (mlet\u00e9ho)2 velk\u00e9 tobolky kardamomu2 mal\u00e9 tobolky kardamomu6 h\u0159eb\u00ed\u010dk\u016f6 kuli\u010dek \u010dern\u00e9ho pep\u0159e2 kousky sko\u0159ice1.5 l\u017ei\u010dky soli190 g gh\u00ed240 ml vody\t\n\t\n\t\tPostupV misce sm\u00edchejte jogurt s mlet\u00fdm \u010desnekem a z\u00e1zvorem, \u010derven\u00fdm chilli, mlet\u00fdm koriandrem, sma\u017eenou\/su\u0161enou cibul\u00ed a sol\u00ed.V hrnci rozeh\u0159ejte gh\u00ed, p\u0159idejte velk\u00e9 a mal\u00e9 tobolky kardamomu, h\u0159eb\u00ed\u010dek, \u010dern\u00fd pep\u0159 a sko\u0159ici a op\u00e9kejte 2 minuty.Do hrnce p\u0159idejte jogurtovou sm\u011bs a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte 5 minut.P\u0159idejte ku\u0159ec\u00ed maso a n\u011bkolik minut ho restujte, aby se dob\u0159e obalilo sm\u011bs\u00ed.P\u0159ilijte vodu a va\u0159te na st\u0159edn\u00edm ohni, dokud ku\u0159ec\u00ed maso nezm\u011bkne a om\u00e1\u010dka nezhoustne.Po odstaven\u00ed z ohn\u011b nebo na sam\u00e9m konci va\u0159en\u00ed p\u0159idejte vodu kewra (voliteln\u011b), mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, mu\u0161k\u00e1tov\u00fd kv\u011bt a nasekan\u00fd z\u00e1zvor a prom\u00edchejte.\t\n\t\n\t\tPro kr\u00e9mov\u011bj\u0161\u00ed om\u00e1\u010dku nechte pokrm ke konci va\u0159en\u00ed zvolna probubl\u00e1vat bez pokli\u010dky, aby se om\u00e1\u010dka zredukovala. Mno\u017estv\u00ed chilli p\u0159izp\u016fsobte tomu, jak sn\u00e1\u0161\u00edte p\u00e1liv\u00e9, a vodu kewra p\u0159idejte a\u017e na sam\u00e9m konci, aby si zachovala v\u016fni.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196858"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196858\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116717"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}