Tomato chicken curry with mushrooms in coconut milk

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 small lime(s)
• Salt
• oil
• 2 m.-sized onion(s)
• 3 garlic cloves
• 3 cm ginger, thumb thick
• 2 tsp coriander powder
• 1 tsp curry powder
• 400 ml coconut milk
• 2 tsp curry paste, red
• 2 tbsp tomato paste
• 400 g mushrooms
• 300 g cherry tomatoes
• ½ pot fresh basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the meat into bite-sized pieces and drizzle with lime juice, season with salt, massage everything in well, and let it rest. Peel and dice the onions, then sauté in a little oil until translucent. Peel the garlic and ginger, chop very finely, and grind them into a paste in a mortar with a dash of oil. When the onions are translucent, fry the paste together with the coriander and curry powder for 1 minute. Deglaze everything with the coconut milk. Add the curry paste and stir in. Until the sauce has warmed slightly, trim and quarter the mushrooms. Once the curry paste has dissolved, stir in the tomato paste. Add the meat and mushrooms and stir well. Simmer over medium heat with the lid closed for about 7 minutes, then uncovered for another 8-10 minutes. Finally, wash the cherry tomatoes, finely chop the basil, and add both to the sauce and heat through. Do not boil again! It goes very well with basmati rice or couscous, but it is also delicious with pasta or baked potatoes.