Chicken Curry from Römertopf

• Soak the Römertopf (at least 20 minutes). Roast the spices (coriander, cumin, fenugreek) in a pan without fat over medium heat until they start to smell. Put in a mortar and pound. Put aside.
• Peel and chop the garlic and ginger. Prepare the peppers and cut into strips. Fry the garlic and ginger in the neutral oil - do not brown. Add the peppers and toss in the pan once. Add the ground spices and turmeric and fry. After 2 - 3 minutes, deglaze with the rice vinegar. Boil once and fill up with 2 cups of water. Add the salt. Stir in the raisins. Heat, not boil.
• Take the Roman pot out of the water. Empty a cup of rice on the bottom of the pan. Use the same cup with which you measured the water beforehand. Peel the banana and cut into small pieces - distribute on top of the rice. Place the two chicken drumsticks on top and season them extra (add salt; I use BBQ grill spice for this).
• Pour the curry stock over it. I still had oyster mushrooms in the fridge, which I also added. Put the lid on the Römertopf and cook in the oven with the lid on at 180 ° for one hour. Then take the lid down.
• Pour a cup of yoghurt (use THE cup again) and a squeezed lemon over the curry for the remaining half an hour. Cook without a lid.

Side note

• The result is a curry with almost creamy rice. The bananas can no longer be found. The spices provide interesting and complex aromas. It could have been a little hotter, so I recommend a chilli pepper that can be fried with the red bell pepper. Not in the current version. It is absolutely mild. The meat on the chicken leg came off the bone well, which is a must for a curry. The mushrooms are also a must. They were actually only in there to be used up, but are doing extremely well. Not exactly the classic curry ingredient. But they have been promoted from "must go" to "must have". The yogurt did not run into the rice as expected. The mixing happened when transferring it to the plate. It provides the necessary moisture. A "real" curry is actually more fluid.
• The nice thing about the Römertopf is not only its cooking and taste qualities, but also the fact that they are all one-pot dishes. It is also modern again. You layer everything in the pot and then you can safely forget about it for a few hours and take care of other things. I've never banned the Römertopf completely from my kitchen - but it is currently enjoying a real renaissance in me. This recipe is an own creation.