Indian chicken with potatoes in a spicy Madras sauce

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• oil
• some Madras curry powder
• ½ bell pepper(s)
• 4 potatoes
• some curry powder
• salt and pepper
• 400 ml coconut milk
• 1 handful of cashew nuts
• 1 onion(s)
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

First, peel the potatoes and cut them into bite-sized pieces. Add them to the pot and cook. I used waxy potatoes. While the potatoes are cooking, cut the chicken into bite-sized pieces and fry them in a little oil. Then remove from the pan and toss it in a bowl with curry powder until each piece of meat is nicely coated with curry. Finely chop the onion, finely chop the garlic, chop the bell peppers, and fry everything in the pan. Once the vegetables are well browned, add the coconut milk and the meat. Then season to taste with salt, pepper, and Madras spice. I deliberately didn’t specify an exact amount because everyone’s sensitivity to heat varies. Once the seasoning is desired, let it simmer for a few more minutes. Just before serving, add the potatoes and about a handful of cashews.