Chicken Tikka Masala Curry

Ingredients for 4 servings:

• 4 garlic cloves
• 500 g chicken breast
• ½ cup of yogurt (approx. 100 g)
• 2 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• ½ tsp chili powder
• 2 tsp spice mix (Garam Masala Curry)
• 2 tbsp mango chutney
• 3 tbsp tandoori masala (paste)
• ½ tsp coriander powder or 1 tbsp dried
• 1 tbsp coriander greens, chopped
• 4 tbsp oil
• 2 onions
• 1 red bell pepper(s)
• 1 can of tomatoes, chopped
• 1 can coconut milk, creamy
• ½ cup cream
• 1 tbsp mint, fresh
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Wok or Karahi dish

Mix the yogurt with tomato paste, paprika, coriander, and chili powder to make a marinade. Wash, dry, and dice the chicken breasts. Add the meat cubes to the marinade and let them marinate in the refrigerator for at least 2 hours (but you can also make them the day before). Sauté the finely chopped garlic, tandoori paste, and half-cut onions with the oil in a wok over medium heat. Increase the heat, add the finely chopped bell peppers, and stir-fry briefly. Then add the meat and yogurt mixture and stir-fry for about 3 minutes. Gradually add the diced tomatoes (about 5 minutes). Stir in the garam masala, mango chutney, coconut milk, and fresh coriander (5-8 minutes). Simmer until the meat is cooked, then stir in the cream and season to taste. Sprinkle with mint leaves and serve with fragrant rice.