curry chicken

Ingredients for 4 servings:

• 1 kg chicken breast
• 4 onions
• 1 can coconut milk, approx. 400 ml
• 1 pack of tomatoes, pureed, approx. 500 g
• 1 cup of crème fraîche, approx. 200 g
• 5 garlic cloves, alternatively garlic powder
• 1 tbsp ginger powder
• 1 tbsp, heaped paprika powder
• 2 tbsp, heaped curry powder
• salt and pepper
• Oil, tasteless or coconut curry oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

has a slight spiciness due to the curry and ginger

Cut the chicken breast into cubes and place in a bowl. Sprinkle salt and 1 tablespoon of curry powder over the cubes. Then coat the cubes generously with oil and mix everything together. Set the bowl aside. Peel the onions and dice them finely. Peel the garlic cloves and dice them finely. Heat the oil in a large pot. Add the onions to the hot oil and brown them. They can get dark brown. Then add the meat to the onions and fry the cubes until they are white on the outside. Add the passata to the pot. Then add the remaining ingredients. Let everything simmer for at least 30 minutes, stirring regularly. Finally, season the curry to taste and add more salt if necessary. Personally, I think rice goes best with it.