Indian Chicken Curry

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 2 m.-sized onion(s)
• 6 garlic cloves
• 1 piece(s) ginger, thumb-sized
• 1 large cinnamon stick(s)
• 7 cloves
• 1 tsp turmeric
• 3 tsp, heaped Garam Masala , according to ingredients list below*
• 3 tsp, heaped seeds (mixed seeds) according to ingredients list below
• 2 tbsp tomato paste
• 5 sprigs of coriander
• 1 tbsp, heaped ghee
• 1 can coconut milk, unsweetened (approx. 400 ml)
• 1 cucumber(s)
• 260 g sheep’s milk yogurt
• 3 tbsp mint, freshly chopped
• 2 parts cumin
• 1 part mustard seeds
• 1 part/s lentils, white
• 1 part cumin powder
• 1 part chili powder, extra hot
• 1 part coriander powder
• 1 part pepper, ground

Instructions

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

First, gather all the ingredients within easy reach. Cut the chicken breast into bite-sized cubes, finely dice the onions, and finely chop the garlic and ginger. Wash the coriander and pluck the leaves from the stems. Make the seasoning mixes and measure out the required amount. Reserve the rest. Or use ready-made mixes. Peel, deseed, and finely dice the cucumber. Mix with the sheep’s milk yogurt and chopped mint. Heat the ghee in a non-stick pan, toast the mixed seeds a little until fragrant, add the onion, cinnamon stick, and cloves, and fry the onion until golden brown. Add the turmeric and masala, and toss the chicken breasts in this mixture, turning constantly for about 2 minutes. Add the ginger and garlic, tomato paste, continue stirring, and pour in a little water and the coconut milk. Season with salt and simmer at low heat for at least 30 minutes, until everything is nice and creamy and fragrant. Just before serving, stir in the coriander leaves. Serve with rice, which you can cook in the meantime. Serve the chicken curry, rice, and mint yogurt together on a plate. In India, all the ingredients are then mixed together and enjoyed together, combining the spiciness with the freshness of the yogurt and rice. But that’s up to you.