Indian chicken curry with tomatoes and coconut

Ingredients for 3 servings:

• 500 g chicken breast
• 1 large onion(s)
• 50 g desiccated coconut
• 1 small potato(s)
• 50 g coconut oil or ghee
• 3 cloves garlic
• 1 piece(s) ginger, approx. fingernail-sized
• 1 can Pizza tomatoes, preferably organic
• 2 pointed peppers, red
• 400 ml coconut milk
• 100 ml water
• 3 tsp tandoori masala
• 100 ml chicken broth
• 1 pinch of fennel seeds, ground
• 1 pinch of cinnamon powder
• 1 tsp. clove powder
• 1 pinch of black cardamom powder
• Salt
• Coriander leaves for garnishing
• n. B. water

Instructions

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

Quarter the chicken breast, sear on all sides in a pan or wok in 1 tablespoon of coconut oil, and remove from the pan. Reduce the heat, add a little more coconut oil, and sauté the diced onion in the same pan. Then add the diced potato, garlic, ginger, desiccated coconut, a little water, and 1 teaspoon of tandoori masala, and continue to sauté for about 5 minutes while stirring. Place everything in a bowl and add about 50–100 ml of water (you want it to have a mashed potato consistency), another teaspoon of tandoori masala, and then puree until smooth. Remove any cooking residue from the pan, add another tablespoon of coconut oil, and return the heat to the highest setting. Sear the pureed paste for about 3 minutes, stirring frequently, making sure it doesn’t get too brown. You want it to brown slightly, but don’t let it burn, otherwise it will produce too many bitter flavors. Then deglaze with the tomatoes and their juice and immediately reduce the heat. Add the chicken stock, fennel, cinnamon, cloves, black cardamom and the chicken breast and stir constantly. Then add the coconut milk and bring to a boil. Simmer over low heat for about 30 minutes, stirring occasionally. Slice the bell pepper and add it. Season with salt and a little chili powder, if desired. Just before serving, add the last teaspoon of tandoori masala and stir again. Serve with rice and garnish with coriander leaves, if desired. I personally like to serve it with quinoa instead of rice.