Hot Indian Chicken Curry
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g chicken breast fillet (s), diced
- 15 g iner, fresh, finely diced
- 450 g onion (s), finely diced
- 9 cloves garlic, finely diced
- 1 ½ tablespoon sunflower oil
- 2 cardamom pods, whole
- 3 bay leaves, small, whole
- 2 clove (s), whole
- 6 cm cinnamon, whole
- 1 teaspoon coriander, powder
- 5 tablespoon curry powder, (Hot Madras Curry Powder)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin (cumin)
- Water, (by feeling)
- 500 g tomato (s), pureed
- 300 ml coconut milk
- 250 ml milk
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the chicken breast fillet and cut into bite-sized cubes. Finely dice the ginger, onions and garlic.
- Heat 1 tablespoon of oil in a high, non-stick pan, add the meat and fry until light brown. Take the meat out of the pan and set it aside.
- Add the rest of the oil and sauté the ginger, onions and garlic in the frying fat. Now add the cardamom capsules, bay leaves, cloves and the cinnamon bark and fry briefly (max. 1 min.) (Do not break the cinnamon bark fresh into shape, otherwise the cinnamon taste will be too dominant - better a slightly larger or smaller whole Use cinnamon bark). Then add the ground spices and, if you feel like it, hot water so that the spices don`t burn. Add pureed tomatoes, coconut milk, milk and approx. 2 teaspoons of salt and simmer over low heat in a closed pan for at least 30 minutes. Stir it again and again.
- Add the meat again and bring to the boil. At the end, remove the cardamom capsules, bay leaves, cloves and the cinnamon bark, season with salt and pepper and serve with basmati rice.
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