Red chicken curry

Ingredients for 4 servings:

• 600 g chicken breast fillet(s) or 900 g chicken pieces (legs, drumsticks)
• 6 large garlic cloves
• 1 piece(s) ginger, approx. 3 cm
• 2 large tomatoes
• 1 tbsp tomato paste
• 1 tbsp cumin
• 4 tbsp oil
• 350 g onion(s), diced
• 2 tsp chili powder
• 3 tsp coriander, ground
• ½ tsp ground turmeric
• ¾ tsp spice mix (Garam Masala)
• Salt
• 1 tsp lemon juice or apple cider vinegar
• 750 ml chicken broth or vegetable broth
• 250 g diced potatoes, as a variation

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Indian style

Puree the garlic, ginger, tomato paste, tomato puree, and cumin seeds in a blender. Heat the oil and sauté the onions. Stir in the chili powder, fry for a few seconds, add 4 tablespoons of water, stir, and bring to a boil. Add the coriander and turmeric and cook for 1 minute, stirring constantly. Mix in the garam masala, drizzle with a little water, and fry for 1 minute, stirring well. Cut the chicken breast into pieces and add to the onions along with about 1 teaspoon of salt. Sauté for 5 minutes, stirring frequently to prevent the meat from sticking. After 3 minutes, stir in the tomato puree. After 2-3 minutes, add either 750 ml of chicken or vegetable stock. If making the potato version, add this at this time as well. Let the curry simmer for about 30 minutes. As soon as the meat is tender, stir in the vinegar or lemon juice and let it infuse for another 1 minute. Serve with rice. This dish is perfect for reheating.