Indian chicken curry with Chinese cabbage

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 300 g Chinese cabbage
• 1 can of corn, approx. 285 g drained weight
• 2 tbsp rapeseed oil
• 200 g onion(s), peeled
• 20 g ginger
• 2 medium-sized garlic cloves
• ½ tsp turmeric powder
• ½ tsp cardamom powder
• ½ tsp Pul Biber
• ½ tsp coriander powder
• 1 tsp paprika powder
• ½ tsp caraway powder, freshly ground
• ½ tsp garam masala
• 150 g natural yogurt
• 200 g tomatoes, chopped
• 100 ml chicken broth
• some cornstarch, mixed
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick kitchen

Cut the chicken breast into strips. Peel and finely chop the ginger and garlic. Peel the onion and cut it into strips along with the Chinese cabbage. Heat the oil in a pan. Sauté the garlic, ginger, and onion. Mix in all the dry spices and roast for 1/2 minute. Add the chicken breast strips and cook for about 2 minutes, stirring constantly. Deglaze with the chicken stock, yogurt, and chopped tomatoes. Mix in the Chinese cabbage strips and simmer gently for about 3-4 minutes. Add the corn and return to the heat. Season with salt and pepper. Thicken with a little cornstarch. Serve with rice.