Creamy Indian Chicken Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- 1 onion (s)
- 2 cloves garlic)
- 1 piece (s) ginger, (approx. 2 cm long)
- 4 tablespoon almond (s), ground
- 0.5 teaspoon ½ turmeric
- 1 teaspoon cayenne pepper
- 2 teaspoons coriander, ground
- 400 ml coconut milk
- 0.5 teaspoon ½ spice mix, (Garam Masala)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into bite-sized pieces and fry on all sides in a large pan with a little oil. Remove from pan and set aside.
- Mix the onion, garlic and ginger into a paste in a blender. Maybe add some oil or coconut milk to make them smooth.
- Fry the paste in the same pan with a little oil. Add the ground almonds, turmeric, cayenne pepper and coriander powder and fry. Add the chicken and add 250 ml of water to the pan. Cook on medium to high heat for about 10 minutes. Add coconut milk and cook for another 10-15 minutes until it has a creamy consistency. Sprinkle with a little fresh coriander and serve with rice.
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