Indian chicken curry

Ingredients for 4 servings:

• 1 tsp coriander seeds
• 1 tsp cumin
• 2 garlic cloves, freshly chopped
• 15 g ginger, roughly chopped
• 8 stalks of coriander, roughly chopped
• 2 tsp sweet paprika powder
• 2 tsp garam masala
• 2 tbsp almonds, ground
• ¼ tsp salt
• ½ tsp brown sugar
• 3 tbsp oil, neutral
• 3 onions, red, approx. 150 g
• 20 g ginger
• 1 small red chili pepper(s)
• 700 g chicken breast
• 1 tbsp butter
• 80 g lentils, red
• Salt
• 1 can coconut milk, approx. 400 g
• 1 can tomatoes, chopped, approx. 400 g
• Sugar
• 100 g baby spinach
• ½ lemon(s), organic, cut into wedges
• 12 stalks of coriander
• 300 g natural yogurt

Instructions

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

a recipe for life

For the paste, roast the coriander seeds and cumin in a pan without fat until fragrant. Then grind finely in a mortar and pestle. Finely chop the coriander seeds, cumin, garlic, ginger, coriander leaves, paprika, garam masala, tomato paste, almonds, salt, sugar, and oil in a food processor. For the curry, finely chop the onions and slice the ginger. Score the chili. Wash the chicken breast, pat dry, and cut into 1 cm thick slices. Melt the butter in a roasting pan. Fry the onions, ginger, and chili over medium heat for about 10 minutes. Add the lentils and fry briefly, stirring. Mix in the chicken and season lightly with salt. Stir in the curry paste to ensure the meat is evenly coated. Add the coconut milk, chopped tomatoes, and 400 ml water and stir to combine. Cover and bring to a boil, then simmer over medium heat for 20 minutes. Season the curry with salt and, if desired, a pinch of sugar. Wash and drain the spinach, then stir it into the hot curry. Serve the curry with lemon wedges, coriander, and yogurt. It also goes well with a carrot and mango salad with mint and basmati rice or thin flatbread. The curry paste is also great for freezing.