Chicken curry

Ingredients for 3 servings:

• 400 g chicken breast
• 3 large onions
• 3 large tomatoes, ripe
• 2 cloves garlic
• 1 tbsp ginger
• 1 cinnamon stick(s)
• 1 tbsp cumin
• 1 tsp salt, more if needed
• 1 tsp cardamom
• 1 tsp chili flakes
• 1 tsp turmeric
• 1 tsp coriander
• 0.4 liters of water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

a delicious curry that I learned how to make from a friend.

Cut the chicken into smaller, bite-sized pieces, sear on all sides in a little oil, and remove from the pan. Slice the onions into rings and simmer over low heat for ten minutes. Chop the ginger and garlic and add them to the onions along with the spices. Sauté for five minutes. Return the meat, add the chopped tomatoes, and the water. Cover and simmer the curry over low heat for 45 minutes. After 35 minutes, remove the lid and let it thicken for the remaining time. The interesting thing about this dish is that it has a good, intense flavor without being greasy (no cream or crème fraîche). It’s worth waiting until all the excess water has evaporated and the consistency has become creamy. This dish tastes best when left to stand for a few hours before eating, but it’s also delicious fresh! Rice goes well with this dish.