Butter chicken in mild, spicy tomato sauce

Ingredients for 4 servings:

• 2 carrots
• 1 bell pepper(s), red
• 1 onion(s)
• 500 g chicken breast
• some oil for frying
• 2 cloves garlic
• 10 g ginger
• 2 spring onions
• 100 g tomato paste
• 2 tsp red curry paste
• 500 ml coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp garam masala
• e.g. salt and pepper
• 100 g cashew nuts
• 50 g butter, melted
• 100 g yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the carrots and bell pepper and cut into small cubes. Peel and finely dice the onion, garlic, and ginger. Wash the spring onions and slice them into thin rings. Cut the chicken into bite-sized pieces. Heat a little oil in a large pot. Sauté the garlic, onion, and ginger for 2-3 minutes. Add the tomato paste and continue to sauté. Add the red curry paste and fry lightly. Stir occasionally to prevent burning. Deglaze with the coconut milk. Add the chicken, carrots, and bell pepper to the pot. Add the curry powder, turmeric, Marsala, salt, and pepper and stir well. Continue simmering over medium heat for about 15-20 minutes, until the chicken is cooked through and the vegetables are tender. Reduce the heat and add the cashews, melted butter, and yogurt. Season with salt and pepper to taste. Garnish with the spring onions. Serve with rice or naan bread.