Chicken – Khorma

Ingredients for 4 servings:

• 2 cm ginger, fresh, finely chopped
• 3 cloves garlic, finely chopped
• 2 tsp Indian spice mix (Garam masala)
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black cumin, ground
• 1 tsp coriander, ground
• 3 cardamom pods, including the crushed seeds
• 1 tsp cardamom, ground
• 1 tsp almond(s), ground
• 150 g yogurt
• 500 g chicken breast fillet(s)
• 2 onions, finely sliced
• 150 ml water
• Ghee or clarified butter, for frying
• ½ bunch coriander, chopped
• 1 chili pepper(s), green, chopped

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Indian chicken curry

Mix all ingredients, from ginger to almonds, with the yogurt. Cut the chicken breast fillet into large cubes. Place the yogurt mixture in a freezer bag, add the chicken, and massage the marinade in thoroughly. Seal the bag and marinate in the refrigerator for 24 hours. Heat ghee or clarified butter in a large pan or wok and fry the onions. Add the meat and cook for a few minutes. Deglaze with the water and add any leftover marinade. Cover and simmer over low heat for half an hour, stirring occasionally. Add the coriander and chili pepper, cook for another 5 minutes, stirring, and serve. Serve with rice or Indian bread.