Indian Tomato Chicken Curry

Ingredients for 4 servings:

• 200 g rice (long grain rice)
• 500 g chicken breast fillet(s)
• salt and pepper
• 1 pinch of chili powder
• 2 tbsp curry powder
• 2 onions
• 2 garlic cloves
• 2 tsp vegetable oil
• 1 pinch(s) of turmeric
• 2 tsp garam masala
• 100 ml water
• 10 m.-sized tomatoes
• 500 g low-fat yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cook the rice in salted water according to the package instructions. Cut the chicken breast into strips, rub with salt, pepper, chili, and ½ teaspoon of curry powder, and let it sit in the refrigerator for about 2 hours. Dice the onions and mince the garlic, sauté in oil with the remaining curry powder, turmeric, and garam masala, then deglaze with water. Add the chicken breast strips and cook over moderate heat for about 5 minutes. Blanch the tomatoes, peel them, dice them, and mix them in. Remove the pan from the heat and stir in the yogurt. Serve the chicken curry and rice on plates.