Indian curry with chicken, vegetables and basmati rice

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 170 g natural yogurt
• 1 tbsp garam masala
• 1 tbsp, heaped cayenne pepper
• 1 tbsp salt or garlic salt
• 1 tsp sweet paprika powder
• 1 tbsp lime juice
• 1 bulb(s) of ginger, approx. 6 cm
• 4 leaves of garlic or 1 large garlic clove
• 400 g tomatoes, pureed
• 1 ½ tsp, smothered cinnamon
• 1 tbsp honey
• ½ tsp salt
• ½ tsp erythritol (sugar substitute)
• 4 tbsp butter
• 1 bulb(s) of ginger, approx. 3 cm
• 170 ml cream, liquid
• 2 m.-sized carrot(s)
• 1 jar mushrooms, medium-sized
• 1 can peas, small
• 4 tbsp cashews
• 350 g basmati rice
• 700 ml salt water

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes

medium-spicy

For the marinade, chop the ginger into very small cubes. Chop the garlic into very fine pieces. Mix the marinade ingredients together. Cut the meat into medium-sized cubes, place it in a freezer bag, and pour in the marinade. Close the bag and knead the contents until the meat is coated in the marinade. Refrigerate for at least 3 hours or overnight. After the marinade has simmered, transfer the meat to a glass jar or casserole dish and place it in an oven preheated to 200°C (400°F). Cook uncovered for 20-25 minutes. Bring the salted water for the rice to a boil. Add the rice, stir, and cook on low heat with the lid closed for about 10-15 minutes, until the water is completely absorbed, stirring occasionally. Set the pot aside. Place the tomatoes, cinnamon, honey, salt, sugar, and ginger in a pot and simmer gently for 5 minutes with the lid slightly open. Add the cream, butter, carrots, and mushrooms. Simmer for 5 minutes. Remove the meat from the oven, add the marinade to the pot, stir well, and simmer uncovered on low heat for about 5 minutes. Add the peas and season with salt, if desired. It should taste very spicy, as the rice will help to tone it down. If the sauce is too runny, simmer uncovered for a few minutes until the desired consistency is reached. If it’s too spicy for you, add a little cream. Roast the cashews in a pan without fat until they’re browned to your liking, then add them.