Butter chicken in coconut tomato sauce

Ingredients for 4 servings:

• 500 g potatoes
• 500 ml coconut milk
• 200 g carrot(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 60 g tomato paste
• 1 tbsp curry paste, red
• 500 g chicken breast fillet(s)
• 40 g butter
• 1 tsp turmeric powder
• 2 spring onions
• 1 bunch parsley, flat
• 250 g Greek yogurt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the carrots, halve them lengthwise, and slice them. Peel and finely dice the onion and garlic. Peel, wash, and finely dice the potatoes. Dice the meat and fry it in a pan with hot butter. Add the onions, garlic, and carrots and fry everything for 3 minutes. Then add the tomato paste, curry paste, and potatoes and fry briefly. Finally, pour in the coconut milk, bring to a boil, and season with salt, pepper, and turmeric. Cover and simmer for about 20 minutes. Wash the spring onions, slice them into fine rings, and add 2/3 of them to the chicken. Wash the parsley and pick off the leaves. Arrange with the parsley and the remaining spring onions and serve with yogurt. Approx. 400 kcal per serving.