Butter Chicken Masala

Ingredients for 5 servings:

• 700 g turkey meat
• 1 onion(s)
• 5 garlic cloves
• 125 g butter
• 3 tsp coriander
• 3 tsp, heaped curry powder
• 1 tsp, heaped paprika powder
• 1 chili pepper(s)
• 1 tsp vegetable stock powder
• 1 tsp, heaped salt
• 1 tsp pepper, preferably from the mill
• 2 cans of tomatoes, chopped, approx. 400 g each
• ½ can coconut milk, approx. 200 ml
• 1 handful of fresh parsley
• ½ tsp turmeric
• 1 carnation(s)
• 4 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Indian

If necessary, chop the meat into small pieces and place it in a higher pan. Melt the butter in a saucepan and pour it over the meat. Finely chop the garlic and onion and add them. Then season the meat with salt, pepper, and coriander. Mix everything together. Cover the pan and let the meat simmer for about 30 minutes. Now brown the meat, adding the tomato paste, curry powder, paprika, and cloves over medium heat (I fry all of these together). After about 8-10 minutes, add the canned tomatoes, chili pepper, and vegetable stock powder. Finally, add the coconut milk to the sauce. Simmer everything for about another 15 minutes. Serve with rice. Pour the chicken masala over the rice and sprinkle with freshly chopped parsley.