Low carb Indian style chicken curry

Ingredients for 1 servings:

• 4 bay leaves
• 2 tbsp cumin powder
• 1 cinnamon stick(s)
• 2 tsp paprika powder, hot
• 2 tsp turmeric powder
• 2 tsp cloves
• 5 tbsp coriander powder
• 1 vegetable onion(s)
• 3 garlic cloves
• 4 tbsp sunflower oil
• 1 large carrot(s)
• 3 sprigs coriander leaves
• 2 spring onions
• 250 g chicken breast fillet(s)
• 1 stalk of celery
• 1 chili pepper(s) (red Thai chili)
• 1 tbsp fish sauce
• 1 pinch(s) of sugar
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with homemade curry mix

Toast all the spices in a pan over medium heat for 1-2 minutes until the aromas are fully developed. Then, pound the curry mixture in a mortar and pestle until the cinnamon, cloves, and bay leaves are finely ground. Toast 2 tablespoons of the curry mixture in the sunflower oil in the pan over medium heat, stirring constantly to ensure nothing burns. Next, add the finely chopped garlic and sauté the garlic while stirring continuously. Add the very coarsely chopped onion, the finely sliced ​​carrot, and the coarsely chopped celery. Mix everything together and sauté. Halve the chili pepper, remove the seeds, and chop it into small cubes, and add it to the pan. Add a pinch of sugar and sauté briefly until caramelized. First, wash the chicken breast fillet, pat it dry, cut it into small pieces, and sauté briefly. Now finely chop the coriander and add it. Season with 1 tablespoon of fish sauce and a pinch of salt, if desired. Serve and garnish with finely chopped spring onions.