Herta's Chicken Curry

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s)
• 3 m.-sized onion(s)
• 3 cloves garlic
• 1 tsp ginger
• 2 tsp turmeric
• 2 tsp salt
• 1 pinch(s) of pepper
• 2 tsp curry powder
• 1 tsp garam masala
• 2 small chili peppers, fresh, green
• 2 tsp cumin
• 1 tsp coriander powder
• ½ bunch coriander leaves
• 3 tbsp vegetable oil or ghee
• 500 g tomatoes, pureed
• 200 g natural yogurt
• 2 cups water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Indian chicken curry

To prepare the chicken curry, everything is prepared in a saucepan. To prepare, mix the garam masala, salt, pepper, curry powder, and coriander powder in a small bowl and set aside. Meanwhile, dice the garlic, onion, and ginger. Roughly chop the chicken breast fillet. Heat 2 tablespoons of oil or ghee in a covered saucepan over medium heat. Once the pan is hot, first fry the cumin seeds until light brown. Then add the finely chopped onions. When the onions are golden yellow, briefly fry the finely chopped garlic cloves and ginger over the same heat. Add the turmeric and stir briefly, otherwise the sauce will become bitter. Mix 500g of passata with the prepared spice mix and simmer in the pan over low heat for up to 10 minutes, until a layer of oil appears on the sauce. Then add the chicken pieces to the sauce and cook for 5 minutes over low heat, then add the natural yogurt and simmer for about 10 minutes. Add 2 cups of water and simmer with the lid on for 15 minutes. Finally, sprinkle with fresh coriander. The chicken curry is now ready to serve.