Indian Chicken Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 chicken breast fillet (s)
- oil
- Chilli powder
- Fenugreek (Methi)
- 4 large tomato (s), ripe
- 150 g whole milk yourt
- 2 onions)
- 2 cloves garlic
- Garlic powder
- ginger
- turmeric
- Garam Masala (mixture pepper, cumin, coriander, cardamom, cloves, cinnamon, bay leaf, nutmeg)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillets into bite-sized pieces and marinate with 1-2 teaspoons chilli, curry, 1 teaspoon salt and garlic powder for about 1 hour.
- The sauce: Heat the oil in a saucepan, fry the onions until translucent, add the garlic, chopped up. Then gradually add the spices while stirring constantly and always fry something so that they develop their full taste. If the mixture gets too dry, always top up with a little water. Finally, add the peeled and diced tomatoes. Then stir in the whole milk yogurt. Re-salting.
- Put the marinated chicken breast fillets in the sauce and let simmer over a mild heat, the meat is tender as butter.
- Basmati rice goes well with it
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