Marinated Chicken Curry – Special

Ingredients for 2 servings:

• 2 chicken breast fillets
• 3 onions
• 1 piece(s) ginger, about 1/2 thumb wide
• 2 cloves garlic
• 2 tbsp curry paste or curry powder
• 1 tsp salt
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp sugar
• 0.3 liters of chicken broth, if necessary
• possibly cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

simple and always a hit: chicken cubes in curry

Wash and dry the chicken fillet, then cut into cubes, then place in a covered bowl in the fridge. Peel and chop the garlic and ginger. Mix with a little oil, curry paste, salt, lemon juice and maybe sugar (depending on the citric acid). Then pour the mixture over the meat, mix well and put it in the fridge overnight or just for a few hours. The next day, put the chicken straight into the hot pan and cook it. Since the pieces are small and you want the meat to cook through, choose a high temperature. This will give the meat some color. Meanwhile, peel the onions and cut each into 8 pieces. When the chicken is done, remove from the pan, keep warm and fry the onions in the same oil. Sometimes I add a little more oil. The onions brown quickly but stay quite crunchy. Add the meat to the onions, mix and serve immediately. Serve with natural yogurt and salad for dinner. If you want to serve rice with it for lunch, for example, it’s recommended to boil leftovers from the pan with chicken broth. Season with a little salt and curry powder, and thicken with starch if necessary. Tip: The cooking result depends on the type of curry used. Well-stocked supermarkets sell jars of “curry paste.” I prefer “mild curry paste.” Be careful, it’s not that mild!