Indian chicken curry with yogurt and rice

Ingredients for 3 servings:

• 3 tbsp rapeseed oil
• 2 onions
• 6 garlic cloves
• 5 cm ginger
• 3 vine tomatoes
• 120 g basmati rice
• 800 g boneless chicken thigh(s)
• 100 g almond flakes or peanuts, natural
• ½ tsp pepper, ground
• 2 tsp garam masala
• 1 tsp cayenne pepper
• 1 tbsp coriander powder
• ½ tsp cardamom powder
• 1 cinnamon stick(s)
• 2 tsp cumin powder
• 1 tsp salt
• 2 tbsp lime juice
• 100 ml chicken broth
• 400 g natural yogurt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Place 2/3 of the nuts in a blender, grind to a fine powder, and set aside. Roughly chop the ginger and garlic, place in a mortar, and grind to a coarse paste. Slice the onions into thin rings and roughly chop the tomatoes. Cut the chicken into manageable pieces of your desired size. Heat the oil in a large pot and fry the onions over medium heat for 2 minutes. Add the garlic mixture and fry for 3 minutes. Then add the tomatoes and simmer, covered, for 5 minutes until the tomatoes begin to break down. Meanwhile, cook the basmati rice. Add the pepper, garam masala, cayenne pepper, coriander, cardamom, cinnamon, cumin, and salt to the tomatoes and stir. Add the chicken and fry briefly. Add the ground nuts and toast them a little. Then add the lime juice, stock, and half of the yogurt. Mix everything well and let stand, covered, for 15 minutes. Adjust the seasoning if desired, or add a little water to adjust the consistency. To serve, transfer the curry and rice to a bowl and garnish with the remaining yogurt and nuts. The chicken can also be supplemented or replaced with tofu or bell peppers.