Chicken Curry

Ingredients for 2 servings:

• 1 tbsp paprika powder
• ½ tsp chili powder
• ½ tsp spice mix (garam masala)
• ½ tsp cumin
• ½ tsp turmeric
• ½ tsp coriander powder
• 1 tsp garlic clove(s), chopped
• 1 tsp ginger root, chopped
• 100 g tomatoes, chunky, from the can
• 100 ml coconut milk, can be more
• 6 chicken legs
• 100 ml water
• 1 lime(s)
• ½ m.-sized onion(s)
• 1 tbsp vegetable oil
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the spices with the ginger and garlic. In a pan, sauté the onion in a little vegetable oil until translucent. Then briefly sauté the garlic/ginger spice mix with the onion and deglaze with the tomatoes. Now add the water and continue simmering. Season with salt. Skin the chicken thighs and separate them at the joint. Add them to the curry and cook for about 30 minutes. Top up with coconut milk to taste and add a little lime juice. Basmati rice, naan, or chapati go well with this dish. Tip: You can also use fresh chilies; they’ll be even more intense.