Indian Chicken Curry

Ingredients for 4 servings:

• 3 tbsp ghee or clarified butter
• 1 tbsp cumin, ground
• 2 tsp mustard seeds, yellow
• 2 tsp black mustard seeds
• 1 tsp coriander
• 1 tsp chili flakes
• 1 tbsp turmeric
• 1 handful of curry leaves, chopped
• 2 tbsp desiccated coconut
• 1 large onion(s)
• 5 large tomatoes
• 250 ml milk
• 1 tbsp cornstarch
• 4 chicken breast fillets, cut into large pieces
• some salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tastes almost like Indian…

Melt the ghee or clarified butter in a large pan and roast all the spices, including the coconut flakes and curry leaves, in it. But don’t cook for too long, or the spices will burn. Finely chop the onion, add it to the spices, and sauté. Finely chop the tomatoes (you can also briefly use a food processor), add them to the pan with the spices, and stir well. It should now have a nice yellow color. Then deglaze with the milk, add the chicken breast fillet pieces, and simmer on low heat for about 20 minutes. Finally, add salt to taste and thicken with the cornstarch. This curry tastes particularly good with rice.