Summary

Ingredients

• 5 tablespoon vegetable oil
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds, black
• 1 large onion (s)
• 1 can coconut milk, (not sweetened)
• 1 cup cashew nuts
• 1 cup natural yogurt
• 1 piece (s) ginger, (double thumb size)
• 1 bulb garlic, (same amount as ginger)
• 2 tablespoon cumin powder
• 1 teaspoon, heaped turmeric powder
• 1 tablespoon, leveled coriander powder
• 1 chilli pepper (s), green
• 500 g chicken breast
• 0.5 ½ cup curry leaves
• salt and pepper

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Instructions

1. Cut the onions into cubes. Use the hand blender to make a ginger-garlic paste from ginger and garlic. A little water can be added to the puree to make it easier.
2. Also puree the coconut milk with the cashews to a homogeneous mass.
3. Cut the chicken breast into larger cubes, cut the green chilli pepper into rings that are not too thin.
4. Let the oil in the pot get well hot. Add mustard seeds and garam masala. The mustard seeds should start cracking and popping quickly (similar to popcorn). Add the onions and fry them while stirring, but do not let them get dark - just brown them a little. Add the ginger-garlic paste and fry briefly.
5. Add the turmeric and curry leaves. Add coconut cashew cream, stir in the small cup of yogurt and chilli peppers / cumin / coriander, don`t worry about the amount.
6. Pepper and salt to taste.
7. Add the raw chicken to the sauce and reduce the heat to prevent scorching. Put the lid on and simmer very gently for about 20 - 30 minutes, stirring again and again. In the end, the sauce should be really thick and creamy.
8. If it is too thin, remove the lid - it always depends on the chicken, but since it is put in raw, it will be thinner anyway.
9. Season to taste again towards the end of the cooking time, as the chicken swallows salt again.
10. Fits to:
11. - an Indian salad
12. - Naan (I always take this from the supermarket)
13. - Himalayan rice, cooked to taste with cloves, cumin and turmeric