Indian Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g lamb or chicken breast fillet
- 200 g tomato (vine tomatoes)
- 1 onion (s)
- 4 cloves garlic
- 100 ml coconut milk
- Coriander, powder
- Curry powder (Hot Madras)
- Chilli pepper (s), grated
- turmeric
- salt
- Black pepper from the mill
- Cumin (cumin)
- Oil (neutral)
- some water, hot
Print Recipe
Pin Recipe Instructions
- For lamb: cut the meat into cubes of the same size, pepper properly, add a little crushed cumin, press 2-3 cloves of garlic and let it steep for at least 1 hour, but preferably overnight.
- Cut the onions into small cubes, blanch and peel the tomatoes, prepare the spices, coconut milk, etc. Heat the oil in a large saucepan, add the onions and brown them lightly, then squeeze the garlic cloves.
- Add the meat and sear it. Pour in some hot water as you feel, add the tomatoes and simmer for about 30 minutes on a low heat until the tomatoes are overcooked. Add coriander powder (a little at first).
- Stir in curry powder (approx. 1 tablespoon per 200 g of meat), salt, pepper, turmeric, a little chilli to taste and roughly chop the cumin and add it. After the spices have boiled down a little, stir in coconut milk as required.
- If necessary, season a little to taste.
- With basmati rice and chutneys with yogurt.
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