Murgh Nilgiri

Summary

Ingredients

• 0.5 kg ½ chicken breast
• 2 tablespoon ghee or clarified butter
• 2 medium onion (s)
• 3 medium tomato (s)
• 1 clove garlic
• 300 ml coconut milk
• 1 bunch mint, fresh
• 1 sprig coriander greens
• 2 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 pinch (s) cinnamon
• 1 pinch (s) chilli, depending on how hot you want
• 1 teaspoon salt
• 1 pinch (s) sugar

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Instructions

1. Cut the meat into bite-sized schnitzel.
2. Chop the onions and caramelize in the ghee and garam masala and a pinch of sugar until translucent and light brown. Add the tomatoes (also cans), coarsely chopped and simmer everything at medium temperature until a mushy consistency is achieved. Add the garlic.
3. Add the meat and fry it. Season with salt, coriander powder, cumin powder, chilli and cinnamon, continue frying gently and then pour the coconut milk on top.
4. Simmer again a little (2 - 3 minutes at low temperature).
5. Finally add the mint and coriander leaves (washed and chopped) until the green color appeals to you. For my taste, the mint may predominate, but I can also use more coriander. Possibly a little spinach can be added (frozen creamed spinach or similar).
6. The whole thing is served classically with basmati rice or naan flatbreads or both.

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