Parsi curry

Ingredients for 4 servings:

• 1 tsp cumin
• 1 tsp coriander
• 0.33 tsp clove(s)
• ½ tsp pepper
• 0.33 tsp cardamom
• 1 tsp ginger
• ½ tsp garam masala
• ½ tsp cayenne pepper, more or less, depending on your taste
• 1 chicken
• 4 garlic cloves
• 2 tsp salt
• 1 onion(s)
• 65 ml sunflower oil
• 4 tbsp tomato paste
• ⅛ liter of water, approx.
• 1 can coconut milk
• 1 tsp sesame paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

is often cooked in Bombay, India

Mix the spices. Divide the chicken into 6-8 pieces. Peel and mince the garlic, and grind it with the salt to a paste. Halve the onion and slice it thinly. Heat the oil in a wide saucepan. Fry the onions and chicken pieces for 5 minutes, stirring. Add the garlic paste and stir-fry for another 2 minutes. Add the tomato paste, spice mix, and water (this will form a thick paste) and stir for a few minutes until the water has evaporated (you may need to add a little more water to prevent the paste from burning). Then add the coconut milk and sesame paste. Cover and cook until the meat is tender (approx. 35-45 minutes). Serve with rice. Tip: Alternatively, add a can of chickpeas 10 minutes before the end of the cooking time. This also eliminates the need for rice, but it’s no longer authentic.