Simple Indian curry – a delicious recipe from my grandmother

Ingredients for 2 servings:

• 500 g chicken or chicken breast fillet, cut into bite-sized cubes
• 1 medium-sized onion(s), finely diced
• 3 cloves garlic, finely chopped
• 2 tbsp ginger, fresh, peeled, grated
• 500 g yogurt (3.5% or 0.1% fat)
• 1 tbsp tomato paste
• 1 cup water
• 2 tbsp oil or as desired
• 1 ½ tsp salt
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 2 tsp garam masala
• 1 chili pepper(s), red, pitted, finely chopped
• ½ bunch coriander leaves, freshly chopped
• some lime or lemon juice
• 3 medium-sized potatoes, peeled, diced into bite-sized pieces, optional
• 500 g spinach, fresh, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Indian, low fat

Place the diced onions in a large pot. Then spread the chicken evenly over the onions and cover with garlic, ginger, and tomato paste. Add the spices and finely chopped chili pepper on top, then pour over the yogurt, water, and oil. Place the pot on the stove, cover, and simmer over low to medium heat for about 20 minutes. Stir everything thoroughly. You can also add finely chopped potatoes at this point. These will help bind the curry and refine the flavor. If you’re keeping the dish low-carb, it’s best to omit them. Let it simmer uncovered for another 15 minutes. This allows the sauce to reduce slightly and become thicker. If it’s still too runny, simply simmer a little longer until the desired consistency is reached. The yogurt often curdles a little in the sauce. If this bothers you, remove the filling with a ladle and strain the sauce through a sieve. Personally, I don’t mind it, and it doesn’t affect the flavor either. Season with a little lime or lemon juice, if desired, and perhaps chopped coriander. If you prefer a low-carb version, add the spinach at the end. The residual heat will cause it to wilt. Season with salt again if desired. For a low-calorie diet, I recommend enjoying the curry on its own or with vegetables such as eggplant or a fresh tomato salad. Everyone else should treat themselves to this delicious curry with rice, Indian flatbread (naan), or simply store-bought pita bread.