Summary

Ingredients

• 2 large onions, red
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 6 large carrot (s)
• 2 large cloves garlic
• 6 chicken fillet (s)
• 0.5 tube ½ tomato paste
• 60 g curry paste, reen
• 800 ml coconut milk
• 200 g cashew nuts, unsalted
• 20 g flaked almonds
• 500 g rice (basmati or frarant rice)
• salt
• Paprika powder
• Ground cumin
• Coriander powder
• Ginger powder
• olive oil
• water

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Instructions

1. Peel and roughly dice the onions. Cut the peppers into 2 x 2 cm cubes. Wash and / or peel the carrots and cut into thin slices. Wash the chicken fillets, pat dry and cut into 4 - 6 strips.
2. Heat the oil in a roasting pan, add onions, bell peppers and carrots and cook covered on medium heat for approx. 20 minutes until soft. Stir in between.
3. Then season with salt, coriander, ginger, cumin and paprika to taste. Add the almond flakes and stir well. Add some water (approx. 1/2 cup) and cook covered for another 5 minutes.
4. Turn off the stove, put the vegetables in a bowl and squeeze the garlic. Pour in the tomato paste and then finely puree everything with a hand blender.
5. Heat some olive oil in the roaster again and add the chicken pieces, salt well and fry briefly on both sides. Pour in the curry paste and mix well with the chicken.
6. Now add the vegetable puree, stir, add the coconut milk and stir everything well again. Now you should season again for the typical Indian taste with cumin, ginger and coriander. If necessary, add salt and cook covered for 15 minutes on low heat.
7. Roast the cashew nuts in a little oil until golden brown and add to the chicken. In the meantime, cook the rice (depending on the package instructions) and serve with the chicken.