John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- 2 onions, red
- 3 garlic cloves
- 2 red chili peppers
- 20 g ginger
- 2 tbsp ghee, or clarified butter
- 1 tsp ground turmeric
- 1 pinch of cardamom powder
- ¾ tsp coriander, ground
- ¾ tsp cumin
- 400 ml coconut milk
- 8 curry leaves
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Turmeric yellow and chili hot, this spicy curry has all the prerequisites to become a favorite dish of Asian fans
Wash and dry the chicken, and cut into bite-sized pieces. Peel and slice the onions. Peel and finely chop the garlic. Trim, wash, and finely slice the chilies. Peel and finely grate the ginger. Heat the ghee or clarified butter in a pan and fry the onions, garlic, chilies, and ginger. Add the turmeric, coriander, cardamom, and cumin and stir-fry for 2-3 minutes. Add the chicken and fry on all sides. Pour in the coconut milk, add the curry leaves, and simmer over low heat for about 10 minutes. Garnish the chicken curry with thinly sliced spring onions, if desired, and serve with basmati rice.
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