Indian Curry – Chicken

Ingredients for 3 servings:

• 550 g chicken breast, cut into two-finger-wide strips against the grain
• 1 large onion(s)
• 2 cups of natural yogurt
• 1 bulb(s) garlic, red
• 2 tbsp ginger, chopped
• 1 dashes lemon juice
• ½ tsp salt
• 1 large chili pepper(s)
• 2 tbsp lentils, red
• ½ cup water
• 2 tbsp curry powder, Madras
• 2 tbsp cardamom
• coriander
• e.g. tomato paste

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

chicken marinated in ginger and yogurt

Marinate the chicken for a few hours and let it rest in the refrigerator. Roughly deseed the chili pepper and chop it into pieces. Place it in a pot with the lentils and water and bring to a boil. Once the lentils are soft, add the spices like cardamom, coriander, and curry powder and fry briefly in a pan. Then deglaze with two tablespoons of the marinade and puree. Add the marinated chicken and marinade and simmer gently. Note: Thicken the sauce with tomato paste.