Chicken curry

Ingredients for 3 servings:

• 1 kg chicken pieces
• n. B. Clarified butter or oil for frying
• 4 cardamom pods
• 2 medium-sized onions, diced
• 2 cinnamon sticks
• 1 garlic clove(s), cut into small pieces
• 1 piece(s) ginger, approx. 2 cm, peeled and cut into pieces
• 2 tbsp garam masala
• chili powder if needed
• 3 tomatoes, diced
• 250 ml water
• 4 m.-sized potatoes
• e.g. salt and pepper
• possibly sugar if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

simple, mild, Indian

Salt and pepper the chicken pieces. I use one chicken thigh per person for this dish, which I cut into two parts, i.e., into a thigh and a drumstick. You can also cut a whole chicken into small pieces. Heat the clarified butter in a large, deep frying pan or roasting pan and brown the chicken pieces on both sides, then remove from the pan. Flatten the cardamom pods slightly with a broad knife so they pop open and release their aroma better. Roast the onions, cinnamon stick, and cardamom in the pan for 5-10 minutes. Now add the chicken pieces back in, along with the garlic and ginger. Cover and cook for about 20 minutes, until everything is nicely browned. Now add the garam masala and let it roast briefly. If you like it spicier, you can also add some chili powder. Add the diced tomatoes and water to the pan, season with salt and a little pepper. Finally, add the potatoes. Now cover and simmer over low heat until the potatoes are cooked and the chicken is tender. Season to taste with salt and pepper, and perhaps a little sugar. Serve with basmati rice and a tomato salad. Mango chutney also goes very well with it. This is a simple, mild “Indian-style” chicken curry, in which I tried to limit myself to a few spices, making it suitable even for someone who doesn’t have a full range of Indian spices at home.