Chicken Tikka Masala

Ingredients for 2 servings:

• 80 g basmati rice
• 150 g water
• 1 tsp chicken broth, granulated
• 40 g carrot(s) grated into thin threads
• 6 small onions, red
• 2 tbsp sunflower oil
• 2 chicken breasts, skinless, fresh or frozen
• 6 small onions, red
• 20 g ginger, fresh or frozen
• 100 g tomatoes, fully ripe (approx. 200 g gross)
• 2 tbsp sunflower oil
• 50 g coconut milk, creamy
• e.g. salt and pepper
• 1 bunch coriander, fresh (stems only)
• 10 almonds, white
• 3 medium-sized garlic cloves, fresh
• 20 g ginger, fresh or frozen
• 2 Pepper, red, long, mild
• 2 small red chili peppers
• 1 tsp cumin
• 1 tsp coriander seeds
• 1 tsp cayenne pepper
• 1 tsp chicken broth, granulated
• 1 tbsp paprika powder, sweet
• 2 tbsp garam masala
• 2 tbsp tomato paste
• 50 g coconut water
• 1 bunch coriander, fresh (leaves only)
• n. B. almond flakes
• e.g. low-fat yogurt
• 1 lemon(s)
• n. B. flowers and leaves
• n. B. Carrot(s), sliced
• e.g. broccoli florets
• e.g. asparagus, green

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Indian chicken curry Indonesian style with carrot rice and green asparagus

For the tikka masala, squeeze the garlic cloves. Wash and peel the fresh ginger, and cut into small cubes. Defrost frozen ginger and chop it finely. Wash the coriander, shake it dry, pick off the leaves, and cut the stalks crosswise into small pieces. Roast the cumin and coriander seeds in a dry pan until fragrant. Remove from the heat, let it cool, then add to a blender with the remaining ingredients and the coconut water and blend to a fine paste. Cut the slightly frozen or thawed chicken breasts lengthwise into approximately 6 mm thick slices and then cut these into thirds crosswise. Peel the tomatoes, quarter them lengthwise, remove the seeds, and halve them crosswise. Peel the ginger and onions and cut them into thin slices. Quarter the large slices of ginger. Heat the oil in a large pan, add the onion and ginger pieces, and stir-fry for 3 minutes. Then add the chicken pieces, fry for 1 minute, and then deglaze with the tikka masala. Reduce the heat to medium, add the tomato pieces, and stir in gently. Simmer with the lid on for 10 minutes, then carefully stir in the coconut milk and simmer uncovered for another 10 minutes to thicken the sauce slightly. Season with salt and pepper to taste. Wash the lemon and cut a slice lengthwise about 6 mm to the right and left of the center, removing the seeds. Dispose of the bitter middle part in the organic waste. Divide the finished Ayam Tikka Masala among the serving dishes, sprinkle with coriander leaves and flaked almonds. Place 2-3 tablespoons of yogurt on top and add the lemon pieces. Garnish with the flowers and leaves and serve with the cooked side dishes of your choice. Note: This recipe, which originates from India, was printed as a Christmas dinner in the brochure of a large Indonesian supermarket chain. Tikka means grilled, and the chicken pieces are grilled with the tikka masala until the masala turns brown. Grilling outdoors over beechwood at Christmas may not be everyone’s cup of tea… and so this Indonesian dish is more of a rendang than a tikka, but it still tastes excellent.