Brandenburg apple curry with sauerkraut and naan

Ingredients for 1 servings:

• 2 apples
• 100 g sauerkraut
• 1 large onion(s)
• 2 garlic cloves
• 1 piece(s) of ginger root approx. 3 cm
• 500 g chicken breast or pork fillet
• salt and pepper
• 2 tbsp Clarified butter or Ghee, for frying
• 2 tbsp curry powder (mild or hot, depending on your taste)
• 1 tsp turmeric powder
• 1 tsp sweet paprika powder
• 1 tsp caraway powder
• 200 ml apple juice
• 200 ml coconut milk
• Parsley or coriander for garnishing
• 4 naan bread(s) or alternatively fresh German rye bread

Instructions

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

Peel, core, and dice the apples. Drain the sauerkraut and chop roughly. Finely chop the onion and garlic. Finely grate the ginger. Cut the meat into bite-sized pieces and season with a pinch of salt. Heat clarified butter or ghee in a deep pan. Sauté the onions, garlic, and ginger until translucent. Add the meat pieces and fry on all sides until golden brown. Sprinkle with curry powder, turmeric, paprika, and caraway seeds and fry briefly until fragrant. Add the diced apples and chopped sauerkraut to the pan. Mix everything well, deglaze with apple juice, and stir in the coconut milk. Reduce the heat, cover, and simmer the curry at low temperature for about 15 minutes, until the meat is tender and the apples are soft. Season the curry with salt and pepper to taste. Tip: If you like, you can add a little fresh lemon juice or sugar to balance the flavors. Serve the curry in deep bowls and sprinkle with freshly chopped parsley or chopped coriander. Serve with naan or rye bread. This dish combines the fruity acidity of the sauerkraut and apples with the warm, spicy flavors of the curry.