{"id":189291,"title":"Kremams\u0131 k\u0131vaml\u0131 tavuk k\u00f6ri","modified":"2026-10-06T17:55:22+02:00","plain":"Karnabahar ve havucun zerde\u00e7al, paprika, \u00e7\u00f6rek otu ve kakuleyle tatland\u0131r\u0131lm\u0131\u015f Hindistan cevizi s\u00fctl\u00fc sosta a\u011f\u0131r a\u011f\u0131r pi\u015fti\u011fi, domatessiz, kremams\u0131 k\u0131vaml\u0131 bir tavuk k\u00f6ri.\n\n\n\n\u015eeritler halinde kesilmi\u015f tavuk butlar\u0131, zerde\u00e7alla alt\u0131n rengini alan ve paprikayla lezzetlenen koyu k\u0131vaml\u0131 Hindistan cevizi s\u00fctl\u00fc sosta pi\u015fiyor. K\u0131rm\u0131z\u0131 so\u011fanlar iyice yumu\u015fuyor, karnabahar sosu i\u00e7ine \u00e7ekiyor, havu\u00e7 turuncu dokunu\u015flar kat\u0131yor ve \u00e7\u00f6rek otu biberimsi bir aroma ekliyor. Bu kremams\u0131 versiyonda domates kullan\u0131lm\u0131yor, sebzeler sosun i\u00e7inde a\u011f\u0131r a\u011f\u0131r pi\u015fiyor; 25 dakika ay\u0131rman\u0131z yeterli. Bu tarifi keto yemeklerim aras\u0131nda bulabilirsiniz.\n\n\n\nKremams\u0131 k\u0131vaml\u0131 tavuk k\u00f6ri nedir?\n\n\n\nMutfakta yayg\u0131n kullan\u0131m\u0131yla k\u00f6ri, sosunun lezzetini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde baharatlardan alan, a\u011f\u0131r ate\u015fte pi\u015firilen aromatik bir yeme\u011fi ifade eder. Burada sosun temelini yemeklik Hindistan cevizi s\u00fct\u00fc olu\u015fturur: tavu\u011fu kaplar, sebzeleri sarar ve ya\u011fda kavrulan k\u0131rm\u0131z\u0131 so\u011fanlar\u0131n \u00f6z suyunu bir araya getirir. \u015eeritler halinde kesilen tavuk but filetolar\u0131 h\u0131zl\u0131 pi\u015fer ve yumu\u015fakl\u0131\u011f\u0131n\u0131 korur.\n\n\n\nLezzet dengesi, tek tek se\u00e7ilmi\u015f d\u00f6rt baharata dayan\u0131r. Zerde\u00e7al alt\u0131n rengi ve topraks\u0131 notalar, paprika hafif bir s\u0131cakl\u0131k, \u00e7\u00f6rek otu hafif ac\u0131 ve biberimsi bir vurgu, kakule ise k\u00e2furu ve limon \u00e7a\u011fr\u0131\u015f\u0131ml\u0131 bir koku verir. Karnabahar ve havu\u00e7 do\u011frudan sosun i\u00e7inde pi\u015fer; yumu\u015farlar ama hafif diri kal\u0131rlar. Taze ki\u015fni\u015f ise en son, servis taba\u011f\u0131nda eklenir.\n\n\n\nBenzer bir tarif: Domuz past\u0131rmal\u0131 patl\u0131can.\n\n\n\nBu versiyonun k\u00f6keni\n\n\n\nBu uyarlama basit bir fikre dayan\u0131yor: sebzeleri sosun i\u00e7inde pi\u015fen, baharatlar\u0131 tek tek \u00f6l\u00e7\u00fclerek eklenen, domatessiz ve kremams\u0131 k\u0131vaml\u0131 bir tavuk k\u00f6ri. \u00c7\u00f6rek otu ve kakule, haz\u0131r k\u00f6ri kar\u0131\u015f\u0131m\u0131n\u0131n yerini alarak daha belirgin aromalar sunuyor. Ortaya \u00e7\u0131kan yemek, belirli bir tarifi birebir uygulamadan Hint mutfa\u011f\u0131n\u0131 \u00e7a\u011fr\u0131\u015ft\u0131r\u0131yor; bilin\u00e7li olarak bir uyarlama niteli\u011fi ta\u015f\u0131yor.\n\n\n\nBut filetolar\u0131, ya\u011fs\u0131z par\u00e7alara k\u0131yasla daha yumu\u015fak kald\u0131klar\u0131 i\u00e7in sosta pi\u015firmeye uygundur. K\u00fc\u00e7\u00fck \u015feritler halinde kesildiklerinde e\u015fit \u015fekilde pi\u015ferler: tavuk \u00f6nce y\u00fcksek ate\u015fte m\u00fch\u00fcrlenir, ard\u0131ndan sar\u0131msak ve baharatlar eklenmeden \u00f6nce ate\u015f k\u0131s\u0131l\u0131r. Sonras\u0131nda eklenen Hindistan cevizi s\u00fct\u00fc ise p\u00fcr\u00fczs\u00fcz kalmas\u0131 i\u00e7in k\u0131s\u0131k ate\u015fte pi\u015firilmelidir.\n\n\n\nKlasiklerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda bu tarif, pek \u00e7ok farkl\u0131 versiyondan biridir. Tavuk korma benzer \u015fekilde yumu\u015fak lezzetli ve kremams\u0131 bir yakla\u015f\u0131m izlerken, domatesli ve baharatl\u0131 tavuk tikka masala olduk\u00e7a farkl\u0131 bir y\u00f6ne gider. Belirtilen miktarlarla yemek porsiyon ba\u015f\u0131na 32 g net karbonhidrat i\u00e7erir ve karbonhidrat miktar\u0131 orta d\u00fczeydedir; domates i\u00e7ermemesi de d\u00fc\u015f\u00fck histaminli beslenmeye uygundur, ancak bu, herkesin yeme\u011fi sorunsuz tolere edece\u011fini garanti etmez.\n\n\n\nAna malzemeler\n\n\n\nTercihen organik ve serbest gezen tavuklardan elde edilen d\u00f6rt but fileto, sosta pi\u015fmeye dayan\u0131kl\u0131, yumu\u015fak bir et sunar; \u015feritler halinde kesildi\u011finde baharatl\u0131 Hindistan cevizi s\u00fct\u00fcyle kaplan\u0131r. \u0130ki yemek ka\u015f\u0131\u011f\u0131 Hindistan cevizi ya\u011f\u0131 pi\u015firme ya\u011f\u0131 olarak kullan\u0131l\u0131r; \u00fc\u00e7 k\u0131rm\u0131z\u0131 so\u011fan\u0131n yumu\u015famas\u0131n\u0131 ve baharatlar\u0131n kokular\u0131n\u0131 a\u00e7\u0131\u011fa \u00e7\u0131karmas\u0131n\u0131 sa\u011flar. Ate\u015f k\u0131s\u0131ld\u0131ktan sonra ezilerek eklenen \u00fc\u00e7 di\u015f sar\u0131msak, ac\u0131l\u0131k vermeden lezzete derinlik katar.\n\n\n\nBenzer tarzda ba\u015fka bir tarif: Salatal\u0131kl\u0131 sandvi\u00e7.\n\n\n\n\u00c7i\u00e7eklerine ayr\u0131lm\u0131\u015f 300 g karnabahar, \u015feklini korurken sosu i\u00e7ine \u00e7eker; yakla\u015f\u0131k 3 cm boyutunda par\u00e7alara kesilmi\u015f 150 g havu\u00e7 ise e\u015fit \u015fekilde pi\u015fer ve turuncu dokunu\u015flar katar. Bitkisel bir i\u00e7ecekten daha yo\u011fun olan 400 ml yemeklik Hindistan cevizi s\u00fct\u00fc, yeme\u011fin kremams\u0131 temelini olu\u015fturur ve dengeli bir k\u0131vam sa\u011flar.\n\n\n\nBaharat olarak alt\u0131n rengi i\u00e7in \u00fc\u00e7 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al, hafif bir s\u0131cakl\u0131k i\u00e7in \u00fc\u00e7 \u00e7ay ka\u015f\u0131\u011f\u0131 paprika (tamamen paleo bir versiyon i\u00e7in \u00e7\u0131kar\u0131n), iki \u00e7ay ka\u015f\u0131\u011f\u0131 \u00e7\u00f6rek otu ve iki \u00e7ay ka\u015f\u0131\u011f\u0131 toz kakule kullan\u0131l\u0131r. Genellikle siyah kimyon ad\u0131yla da sat\u0131lan \u00e7\u00f6rek otu, biberimsi ve hafif ac\u0131 tada sahip Nigella sativa bitkisinin tohumudur; bildi\u011fimiz kimyonla kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r. Daha koyu ve isli bir aroma i\u00e7in siyah kakule olduk\u00e7a farkl\u0131 bir lezzet profili sunar. \u0130ste\u011fe ba\u011fl\u0131 iki avu\u00e7 taze ki\u015fni\u015f, son anda eklenir.\n\n\n\nPi\u015firme ipu\u00e7lar\u0131 ve servis\n\n\n\n25 dakika ay\u0131r\u0131n. Hindistan cevizi s\u00fct\u00fcn\u00fc ekledikten sonra sebzelerin hafif diri kalmas\u0131 i\u00e7in 15 dakika, daha yumu\u015fak bir doku i\u00e7in 20 dakika pi\u015firin: tavu\u011fun i\u00e7i tamamen pi\u015fmi\u015f olmal\u0131, sos spatulay\u0131 kaplamal\u0131 ve karnabahar \u015feklini korumal\u0131d\u0131r. PFAS i\u00e7ermeyen b\u00fcy\u00fck bir tava ya da d\u00f6k\u00fcm tava bu i\u015f i\u00e7in uygundur.\n\n\n\nAyn\u0131 konuda: Teriyaki patl\u0131can.\n\n\n\nServis ederken her taba\u011fa taze ki\u015fni\u015f ekleyin. Pirin\u00e7 pilav\u0131 sosa iyi e\u015flik eder ancak karbonhidrat miktar\u0131n\u0131 art\u0131r\u0131r; paleo bir \u00f6\u011f\u00fcn i\u00e7in tavada pi\u015firilmi\u015f tatl\u0131 patates veya bal kaba\u011f\u0131 p\u00fcresi tercih edilebilir. Artan yeme\u011fi h\u0131zla so\u011futun ve k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n; \u00e7\u00fcnk\u00fc harl\u0131 kaynatma Hindistan cevizi s\u00fct\u00fcn\u00fc \u00e7ektirir ve sosun homojenli\u011fini bozar. Histamin hassasiyetiniz varsa yeme\u011fi pi\u015firdikten hemen sonra t\u00fcketin veya h\u0131zla porsiyonlara ay\u0131r\u0131p dondurun; yeniden \u0131s\u0131tmak, \u00f6nceden olu\u015fmu\u015f histamini yok etmez.\n\n\n\nEn basit versiyon i\u00e7in i\u015fte k\u00f6rili tavuk tarifim.\n\n\n\nBenzer yemekleri d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\n\n\n\tKremams\u0131 tavuk k\u00f6risi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 tavuk but fileto (organik, serbest gezen tavuktan)2 yemek ka\u015f\u0131\u011f\u0131 Hindistan cevizi ya\u011f\u01313 k\u0131rm\u0131z\u0131 so\u011fan3 di\u015f sar\u0131msak300 g karnabahar150 g havu\u00e73 \u00e7ay ka\u015f\u0131\u011f\u0131 toz zerde\u00e7al3 \u00e7ay ka\u015f\u0131\u011f\u0131 tatl\u0131 toz k\u0131rm\u0131z\u0131 biber2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00e7\u00f6rek otu (kara kimyon)2 \u00e7ay ka\u015f\u0131\u011f\u0131 toz kakule400 ml Hindistan cevizi s\u00fct\u00fc (1 kutu)\u0130ste\u011fe ba\u011fl\u01312 avu\u00e7 taze ki\u015fni\u015f\t\n\t\n\t\tYa\u011f\u0131 tavada \u0131s\u0131t\u0131n. So\u011fan\u0131 kavurun.Tavuk butlar\u0131n\u0131 k\u00fc\u00e7\u00fck \u015feritler halinde kesin (b\u0131\u00e7ak veya makasla) ve tavaya ekleyin. Olduk\u00e7a y\u00fcksek ate\u015fte m\u00fch\u00fcrleyin, ard\u0131ndan ate\u015fi k\u0131s\u0131n.Sar\u0131msa\u011f\u0131 ezip baharatlarla birlikte ekleyin.Havucu y\u0131kay\u0131p rendeleyin ve par\u00e7alar halinde (yakla\u015f\u0131k 3 cm) ekleyin.Karnabahar\u0131 elinizle veya b\u0131\u00e7akla par\u00e7alara ay\u0131r\u0131p s\u00fczge\u00e7te y\u0131kay\u0131n. Tavaya ekleyin.Hindistan cevizi s\u00fct\u00fcn\u00fc ekleyin. Sebzelerin diri kalmas\u0131 i\u00e7in 15 dakika, daha yumu\u015fak olmas\u0131 i\u00e7in 20 dakika pi\u015firin.Taze ki\u015fni\u015fi en son, servis etmeden hemen \u00f6nce veya taba\u011fa ald\u0131ktan sonra ekleyin.\t\n\t\n\t\tFoto\u011frafta pilavla servis edilmi\u015ftir. Pirincin histamin i\u00e7eri\u011fi d\u00fc\u015f\u00fckt\u00fcr. Paleo veya orta d\u00fczeyde karbonhidrat i\u00e7eren bir beslenme i\u00e7in tavada pi\u015firilmi\u015f tatl\u0131 patates ya da balkaba\u011f\u0131 p\u00fcresi tercih edilebilir.\nTamamen paleo bir versiyon i\u00e7in tatl\u0131 toz k\u0131rm\u0131z\u0131 biberi kullanmay\u0131n.\nEkipman: PFAS i\u00e7ermeyen b\u00fcy\u00fck bir tava (veya kullanmaya al\u0131\u015fk\u0131nsan\u0131z d\u00f6k\u00fcm tava), spatula, sar\u0131msak ezici, makas (veya keskin bir b\u0131\u00e7ak).\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/189291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=189291"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/189291\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184951"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=189291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=189291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=189291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}