Indian chicken curry in coconut milk

Ingredients for 4 servings:

• 4 tbsp oil
• 20 g fresh ginger, finely chopped
• 2 garlic cloves, chopped
• 4 onions, red, chopped
• 2 bay leaves
• 1 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp cayenne pepper
• 750 g chicken breast fillet(s), diced
• 200 g cream
• 200 g sour cream
• 5 tbsp coconut cream or coconut milk, from which can
• 1 tsp salt
• 1 cube of chicken stock, instant
• 2 tbsp coriander greens, chopped

Instructions

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

Murg Kari

Heat the oil over medium heat. Sauté the ginger and garlic. Fry the red onions until translucent. Add the bay leaves, curry powder, turmeric, and cayenne pepper and sauté briefly. Add the chicken breast and sauté. Add the cream, sour cream, coconut cream or milk, salt, and the chicken stock cube and bring to a boil. Close the lid and simmer on low heat for 15 minutes. Add the coriander and season to taste. Serve with basmati rice and carrots.