Indian chicken

Ingredients for 6 servings:

• 2 large onions, red
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 6 large carrots
• 2 large garlic cloves
• 6 chicken fillets
• ½ tube(s) tomato paste
• 60 g curry paste, green
• 800 ml coconut milk
• 200 g cashew nuts, unsalted
• 20 g almond flakes
• 500 g rice (basmati or fragrant rice)
• Salt
• Paprika powder
• Cumin, ground
• Coriander powder
• Ginger powder
• e.g. olive oil
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

in paprika – cashew – coconut milk – sauce

Peel and roughly dice the onions. Cut the bell peppers into 2 x 2 cm cubes. Wash and/or peel the carrots and slice them thinly. Wash the chicken fillets, pat them dry, and cut each into 4-6 strips. Heat the oil in a roasting pan, add the onions, bell peppers, and carrots, cover, and sauté over medium heat for about 20 minutes until softened, stirring occasionally. Season with salt, coriander, ginger, cumin, and paprika to taste. Add the flaked almonds and mix well. Add a little water (about 1/2 cup), cover, and sauté for another 5 minutes. Turn off the heat, transfer the vegetables to a bowl, and press in the garlic. Add the tomato paste, then puree everything with an immersion blender until smooth. Heat a little more olive oil in the roasting pan and add the chicken pieces, season well with salt, and sear briefly on both sides. Add the curry paste and mix well with the chicken. Now add the vegetable puree, stir to combine, add the coconut milk, and stir well again. Season with cumin, ginger, and coriander for a more authentic Indian flavor. Add salt if desired. Cover and simmer for 15 minutes over low heat. Roast the cashews in a little oil until golden brown and add to the chicken. Meanwhile, cook the rice (according to the package instructions) and serve with the chicken.