Indian Chicken Curry

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 3 onions
• 2 bell peppers, preferably red and yellow
• 3 waxy potatoes
• 250 ml coconut milk
• 1 tbsp tomato paste
• 1 cup of natural yogurt
• 1 piece(s) ginger, about 2 cm in size
• 1 tbsp curry paste, depending on your preference yellow, red or green
• some curry powder (e.g. Madras)
• 2 tbsp oil
• 250 ml chicken stock
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into fairly small pieces. Finely chop or grate the ginger and add to the meat. Season with curry, salt, and pepper. The dish tastes best when the meat is marinated for 2 to 3 hours. Cut the onions, peppers, and potatoes into roughly equal-sized pieces. Add oil to a hot pan and sear the meat until nicely browned. Add the onions and fry briefly. Now briefly fry the tomato paste and curry paste. Add the peppers and potatoes and deglaze with the stock and coconut milk. Simmer gently for about 40 minutes. Finally, adjust the seasoning to taste. Just before serving, stir in the yogurt. Rice and a good chutney go best with it. A little tip: This recipe works with almost any type of meat, as long as you adjust the cooking time accordingly.