John Myers
Indian Curry Pot
The perfect indian curry pot recipe with a picture and simple step-by-step instructions.
- 1 pack Chicken -minute schnitzel from Norma e.g.
- 4 Potatoes
- 2 Carrots
- 4 Garlic cloves
- 0,5 Fresh onion
- 1 cups Natural yoghurt
- 2 Handful Basmati rice
- 1 Little ones Aubergine
- 2 tbsp Curry
- 1 tbsp Sweet paprika
- Salt, pepper, soy sauce
- 2 tsp Cayenne pepper
- 1 tsp Cumin powder
- 2 Splash Honey
- 1 pinch Cinnamon
- 1 tsp Ground ginger
- 1 tsp Caraway seeds
- Grill and steak seasoning
- 1 tsp Vegeta
- 1 tsp Some chopped parsley
- Chop the onion with garlic and cut the meat into strips, season with the steak seasoning and fry.
- Peel and dice the potatoes and aubergine, finely slice the carrots, put everything in a saucepan with the spices and rice, add the seared food and bring to a simmer with approx. 2 glasses of water, stir occasionally and let cook. Stir in the chopped parsley.
- Remove from the hob and stir in the yogurt. I like to eat this “stew” with a slice of bread and butter.
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