Creamy Indian Chicken Curry

Ingredients for 4 servings:

• 4 chicken breasts
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger (approx. 2 cm long)
• 4 tbsp almonds, ground
• ½ tsp turmeric
• 1 tsp cayenne pepper
• 2 tsp coriander, ground
• 400 ml coconut milk
• ½ tsp spice mix (Garam Masala)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

very easy to make, mild curry

Cut the chicken breast fillet into bite-sized pieces and sear on all sides in a large pan with a little oil. Remove from the pan and set aside. Blend the onion, garlic, and ginger in a blender until paste-like. Add a little oil or coconut milk to make it smooth, if desired. Fry the paste in the same pan with a little oil. Add the ground almonds, turmeric, cayenne pepper, and coriander powder and sear. Add the chicken and 250 ml of water to the pan. Cook for about 10 minutes over medium-high heat. Add the coconut milk and cook for another 10-15 minutes, until creamy. Sprinkle with fresh coriander, if desired, and serve with rice.