Pakistani Chicken Curry – Peshawari Chicken Karahi

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 2 tbsp rapeseed oil for frying
• 75 g onion(s)
• 2 medium-sized garlic cloves
• 10 g ginger
• 1 tomato(s), approx. 150 g
• ½ tsp black peppercorns
• ½ tsp cumin
• ½ tsp coriander seeds
• ½ tsp garam masala
• 2 pinches of Pul Biber
• 2 tbsp, heaped natural yogurt
• 2 tbsp lemon juice
• Salt or instant chicken broth powder
• 1 tbsp butter
• some coriander or parsley, freshly chopped
• possibly sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into bite-sized cubes. Peel the onion and cut into smaller strips. Finely chop the garlic and ginger. Cut the tomato into smaller cubes. Grind the peppercorns, coriander, and cumin. Heat the oil and fry the onion until golden brown. Add the chicken pieces and fry. Sauté with the pepper, coriander, cumin, ginger, and garlic, then deglaze with a little water. Mix in the yogurt and diced tomatoes and simmer for about 4-5 minutes, season with salt or stock powder. Stir in the pul biber, lemon juice, butter, and garam masala. Thicken with a little sauce thickener, if desired. Sprinkle with chopped coriander or parsley. Serve with rice or flatbread.