John Myers
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Indian Potato and Bean Curry with Tandoori Chicken
The perfect indian potato and bean curry with tandoori chicken recipe with a picture and simple step-by-step instructions.
Chicken:
- 360 g Chicken breast fillet
- 75 g Yogurt 3.5%
- 1 tsp Lime zest
- 1 middle Lime juice
- 1,5 tbsp Tandoori paste
- 1 tbsp Edible oil tasteless
- 25 g Freshly grated ginger
- 1 pinch Salt
Potato and Bean Curry:
- 300 g Peeled potatoes
- 300 g Frozen green beans, already chopped
- 200 g Tomato
- 1 medium sized Onion
- 3 Garlic cloves
- 1 tsp Chopped ginger
- 1 tsp Cumin (cumin)
- 1 tsp Ground coriander
- 0,5 tsp Chili powder
- 0,5 tsp Turmeric
- Salt
- 3 tbsp Edible oil tasteless
- 100 ml Water
Chicken preparation:
- Remove any unevenness from the fillets and divide each into 3 portions. (I had chicken breast fillets, they are so small already). For the marinade, peel the ginger, grate 1/2 (washed) lime and then squeeze out. Mix the yogurt in a bowl with the tandoori paste, juice, 1 teaspoon zest, a pinch of salt and oil. Finely grate the ginger and fold in well. Add the meat pieces and cover well with the marinade. You should stay in it for at least 1 hour. But it would be ideal overnight.
Potato and Bean Curry Preparation:
- Cut the peeled potatoes into approx. 2 cm cubes. Let the frozen beans thaw. Wash tomatoes, cut into small pieces. Skin the onion and garlic and finely chop both.
Preparation chicken and curry:
- Preheat the oven to 160 ° O / bottom heat. Lift the chicken parts out of the marinade, place them undrained (!) In a heat-resistant dish and slide them into the oven on the 2nd rail from the bottom. The cooking time is approx. 20-25 minutes. After 20 minutes. Cut a piece and test whether it is juicy inside and no longer raw. Otherwise, switch off the oven and just let it go a little longer.
- While doing this, heat the oil in a high-rimmed pan (wok would be ideal) and stir in the cumin, then turn the heat down halfway and fry it for 2 minutes. Then add onions, sauté for 1 minute and then garlic and ginger for a further 2 minutes. Then add coriander, chilli and turmeric, sauté also briefly, deglaze everything with the tomatoes and simmer for 5 minutes. Then add the potatoes, pour in the water, salt everything well, simmer for another 5 minutes and finally fold in the beans. Now it should simmer on a slightly higher heat until the liquid is as good as boiled away and the “boiled-down rest” is around the potatoes and beans (possibly another 8-10 minutes). Then the potatoes and beans should still be very light to be firm to the bite.
- When the curry is ready, the meat should be ready to serve. Then just arrange everything ……….. and let it taste.
- If you also like a little refreshment, you can make a little dip from 100 g yogurt, 150 g sour cream, a little lime juice, salt, pepper and sugar.
- Those who prefer vegetarian or vegan food can simply leave out the chicken. However, I would then recommend using 1 1/2 times the amount of the curry ingredients for 2 people.
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