Chicken tikka masala with Jerusalem artichoke

Ingredients for 2 servings:

• 100 g whole grain rice
• 125 g broccoli
• 30 g peas
• ½ bell pepper(s), red
• 100 g Jerusalem artichoke
• ½ small shallot(s)
• 1 garlic clove(s)
• 3 pieces of ginger root, about thumb-sized
• 300 ml water
• 2 tbsp butter
• 100 g yogurt, 3.5 or 10% fat
• 1 ½ lime(s)
• 300 g chicken breast fillet(s)
• 1 tbsp tomato paste
• 200 ml coconut milk
• 250 g tomatoes from the can
• Chicken masala or garam masala
• salt and pepper
• 150 ml vegetable broth, home-cooked
• 5 g coriander leaves
• 2 g chives
• 2 small chili peppers, dried
• 3 g mint, dried
• Sugar
• some coriander leaves for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 1 hour; Total time approx. 17 hours 20 minutes

Soak the peas in water overnight – at least 12 hours. In the morning, cut the chicken breast into approximately 2 x 2 cm pieces and marinate for 4 hours with 1 quartered garlic clove, 2 small dried chilies, 3 g mint, 4 g coriander, 75 g full-fat yogurt, salt, pepper, the juice of 1 lime, and approximately 4 tablespoons of chicken masala. Boil the peas in salted water an hour beforehand. Wash and peel the Jerusalem artichokes, and cut into bite-sized pieces. Wash the bell peppers and cut them into bite-sized pieces. Wash the broccoli and cut them into small florets. Peel and finely chop the shallots, ginger, and garlic. To make the homemade vegetable broth, boil all the leftover vegetables in 300 ml water. Now thread approximately 225 g of the marinated chicken pieces onto two metal skewers and bake for approximately 20 minutes at 175 °C using a fan oven. It’s best to place the skewers on a baking dish to catch the liquid. Then fry the remaining approximately 75g of chicken breast in the pan for 6 minutes. Then remove any remaining mint, coriander, garlic, and chili peppers from the chicken breast and set the chicken breast aside. Sauté the garlic, ginger, and shallot in butter in the same pan for about 4 minutes. Add the tomato paste and 1 tbsp of chicken masala and sweat for 1-2 minutes. Then add the tomatoes and cook for 2-3 minutes. Mix in 150ml of the homemade vegetable stock and the coconut milk. Puree everything. Cook the rice according to the package instructions. Now add the Jerusalem artichokes and the chicken pieces to the sauce. After another 4-5 minutes, add the broccoli. Drain the peas and add them to the sauce with the bell pepper pieces after another 4-5 minutes. Season to taste with the yogurt, a pinch of sugar, and the spices. Garnish with coriander.