Indian Curry with Chicken, Vegetables and Basmati Rice

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 3 hrs 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g chicken breast fillet (s)

For the marinade:

  • 170 g natural yourt
  • 1 tablespoon garam masala
  • 1 tablespoon, heaped cayenne pepper
  • 1 tablespoon salt or garlic salt
  • 1 teaspoon paprika powder, noble sweet
  • 1 tablespoon lime juice
  • 1 tuber / n ginger, approx. 6 cm
  • 4 leaves room garlic or 1 large clove garlic

Also:

  • 400 g tomato (s), passed
  • 1 ½ teaspoon, leveled cinnamon
  • 1 tablespoon honey
  • 0.5 teaspoon ½ salt
  • 0.5 teaspoon ½ erythritol (sugar substitute)
  • 4 tablespoon butter
  • 1 tuber / n ginger, approx. 3 cm
  • 170 ml cream, liquid
  • 2 medium carrot (s)
  • 1 glass mushrooms, medium-sized
  • 1 can peas, small
  • 4 tablespoon cashew nuts

For the rice:

  • 350 g basmati rice
  • 700 ml salt water
Indian Curry with Chicken, Vegetables and Basmati Rice
Indian Curry with Chicken, Vegetables and Basmati Rice
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Instructions

  1. For the marinade, cut the ginger into very small cubes. Cut the garlic garlic into very fine pieces. Mix the ingredients for the marinade.
  2. Cut the meat into medium-sized cubes, place in a freezer bag and pour in the marinade. Close the bag and knead the contents until the meat is surrounded by the marinade. Place in the refrigerator for at least 3 hours or overnight.
  3. After the steeping time, fill the meat in a Jena glass or a baking dish and place in the oven preheated to 200 degrees. Cook for 20-25 minutes without a lid.
  4. Bring the salted water for the rice to a boil. Pour in the rice, stir and cook on the lowest setting with the lid closed for approx. 10-15 minutes until the water is completely absorbed. Stir occasionally. Put the pot to one side.
  5. Simmer tomatoes, cinnamon, honey, salt, sugar and ginger in a saucepan for 5 minutes with the lid slightly open. Add the cream, butter, carrots and mushrooms. Let simmer for 5 minutes. Take the meat out of the oven, fill the saucepan with the marinade, stir well and let simmer for about 5 minutes without the lid on a low setting. Add the peas and season with salt if necessary. It should taste very spicy, as the rice softens a lot. If the sauce is too runny, let it simmer for a few minutes, uncovered, until the desired consistency is achieved. If it is too hot for you, you can add some cream.
  6. Roast the cashews in a pan without fat until browned and add.

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