Summary

Ingredients

• 1 kg chicken breast
• 2 large onions
• 2 tomato (s)
• 4 large chilli pepper (s), fresh, red or green
• 1 tablespoon ginger paste or fresh, very finely chopped
• 1 tablespoon garlic paste or fresh garlic clove, very finely chopped
• 1 teaspoon turmeric powder
• 2 tablespoon garam masala
• 20 curry leaves (frozen)
• 1 teaspoon chili powder
• 1 bunch coriander greens
• 1 teaspoon, heaped mustard seeds
• 100 ml coconut milk, creamy
• 100 ml water
• 1 can chickpeas, possibly
• 3 tablespoon sunflower oil for frying
• 1 teaspoon, leveled salt
• 500 g rice
• Salt water

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Instructions

1. Cut the chicken, tomatoes, chillies and onions into cubes and prepare separately. Heat the oil in a large saucepan or wok and fry the mustard seeds until they pop. Be careful, they can splash.
2. Add the curry leaves and fry them too. Add the chillies and onions and fry until the onions start to turn translucent. Then add 1 tablespoon each of ginger and garlic paste and fry for two minutes. Add the tomatoes and 1 teaspoon salt. As soon as the tomatoes boil, add 1 tablespoon turmeric, 2 tablespoon garam masala and 1 tablespoon chili powder. Cook for 2 minutes while stirring.
3. Now add the sliced chicken, 1 teaspoon of salt and about 100 ml of water. Cook for 20 minutes with the lid closed. Stir every now and then and add a little water depending on your preference.
4. If desired, add the chickpeas washed in the sieve and cook for 10 minutes. At the end add the coconut milk, stir in and decorate with the cut fresh coriander.
5. Rice is served with the curry.
6. The recipe comes from the mother of a colleague from South India. You can get the Indian spices in every good Asia shop.
7. You can also choose to prepare this dish with leg of lamb. In this case, however, the cooking time should be extended to about 1 hour.