John Myers
Indian Chicken Curry II À La Papa
The perfect indian chicken curry ii à la papa recipe with a picture and simple step-by-step instructions.
- 375 g Rice
- 675 ml Water
- 1 tsp Salt
- 1 pack Chicken breast fillet 500 g / TK
- 1 bag Spice PASTE mild for Indian Korma Curry (Here: From Asia Shop)
- 2 tbsp Peanut oil
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 0,5 Red chilli pepper
- 0,5 Red peppers approx. 100 g
- 0,5 Orange peppers approx. 100 g
- 200 g Kohlrabi
- 1 Large onion approx. 100 g
- 200 g Zucchini
- 200 g Celery
- 4 Carrots about 200 g
- 1 liter Water
- 1 tbsp Mild curry powder
- 1 tbsp Red curry paste
- 1 tbsp India seasoning mix (here: Von Fuchs)
- 6 tbsp Yogurt 1.5%
- 2 tbsp Food starch
- 1 bag Cashew nuts 90 g (roasted and lightly salted)
- Cook rice (375 g) in salted water (675 ml / 1 teaspoon) using the spring rice method (see my recipe: Cooking rice:) and keep it warm. Wash the zucchini, quarter them lengthways and cut into slices. Peel the kohlrabi, cut into slices and then into lozenges. Dice the chicken breast fillet. Clean and wash the peppers, cut into diamonds. Peel and quarter the onion and cut into wedges. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean / remove the celery and cut into slices. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pods. Heat the peanut oil (2 tbsp) in a tall, large saucepan, fry the garlic cubes, ginger cubes, chili pepper cubes and onion wedges in it. Add the chicken cubes and stir-fry for 3 – 4 minutes. Add the seasoning paste and stir fry for 1 minute. Deglaze / pour off with the water (1 liter) and add the vegetables (carrot blossoms, zucchini slices, kohlrabi diamonds, celery slices and bell pepper diamonds) and season well with curry powder (1 tbsp), India spice mixture (1 tbsp) and red curry paste (1 tbsp). Let everything simmer / cook with the lid closed for about 25 minutes. Add yogurt (5 tbsp) and stir in the cornstarch (2 tbsp) dissolved in cold water. Bring to the boil / thicken briefly and remove from the plate. Indian chicken curry sprinkled with cashew nuts and serve with the rice.
Facebook Comments