Chicken Curry

Ingredients for 4 servings:

• 600 g chicken breast
• 4 m.-sized onion(s)
• 1 tsp ginger, peeled and finely chopped
• 1 tsp garlic, very fresh, peeled and finely chopped
• 400 g tomatoes, chopped
• 8 tsp butter, clarified
• 1 cinnamon stick(s), preferably Ceylon cinnamon
• 5 cloves
• 5 cardamom, green
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• ½ tsp chili powder (Kashmiri chili) or more to taste
• Salt
• Garam Masala
• 1 cinnamon (cinnamon leaf), dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

inspired by an original Indian recipe

Heat the clarified butter in a large, non-stick pan over medium heat. Add the cinnamon stick, cloves, green cardamom, and cinnamon leaf and fry for 1-2 minutes until fragrant. Peel, halve, and thinly slice the onions, and add them. Fry until golden brown, stirring occasionally. Add the garlic and ginger and fry for 2-3 minutes. Add the turmeric, coriander, cumin, and Kashmiri chili; mix all ingredients well in the pan. Add the tomatoes and simmer over low heat until the liquid has evaporated and the fat has separated. Rinse the chicken breast under cold running water and pat dry. Remove any membranes and other small pieces and cut into bite-sized pieces. Add the chicken to the pan and add a little salt. Fry over high heat for about 5 minutes, add 1 cup of water, and finish cooking the chicken over very low heat. The chicken should be cooked through, tender, and juicy. Season with garam masala and salt and serve hot. Garnish with chopped coriander and cold, whipped yogurt. Serve with a raita and Indian basmati rice.