Chicken curry à la Tikka Masala

Ingredients for 3 servings:

• 400 g chicken breast
• 750 g floury potatoes
• 600 g mild yogurt
• 3 red bell peppers
• 1 red chili pepper(s)
• 2 tbsp oil
• 2 cloves garlic
• 1 small bulb(s) of ginger
• 2 small onions
• 1 small red apple
• 2 bags of tea, black, e.g. B. Darjeeling, Assam, etc.
• 1 tbsp red curry powder
• n. B. Pepper, black
• n. B. Salt
• 2 cardamom pods or ground cardamom
• e.g. chili powder
• e.g. cinnamon
• n. B. sugar

Instructions

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

First, rinse the chicken breast under running water and pat dry, then cut into small, bite-sized pieces. Dice the onions, ginger, and garlic. Cut the bell pepper into bite-sized pieces. Finely slice the chili pepper. Cut the apple into small cubes, each about 0.5 cm long. Peel the potatoes and dice them (about 1 cm long). Boil the potatoes in salted water, drain, and set aside. Heat a little oil in a pan and add half of the onions until translucent. Then add the chicken and fry with plenty of red curry powder and a little salt. Add the bell peppers, ginger, garlic, chili pepper, and apple to the pan and fry briefly. Then add the potatoes, the remaining onions, and the yogurt and reduce the heat so the dish is just simmering. Stir the contents of the tea bags into the dish and season with cinnamon, cardamom, and pepper. Let it simmer for at least half an hour, stirring occasionally. Season to taste before serving and add a little chili powder if you like it hotter, or add a little sugar to balance the acidity. Serve with naan bread or tortilla wraps.