Snehal's Chicken Curry

Ingredients for 4 servings:

• 500 g chicken
• 5 tsp spice paste (ginger-garlic paste)
• 4 tbsp coconut cream
• 1 tsp chili powder
• 2 tsp spice mix (garam masala)
• 2 tsp mustard seeds
• 2 tsp turmeric
• 4 large tomatoes or
• 1 small can of tomatoes, chopped
• 4 tbsp yogurt, heaped tbsp
• 3 onions
• Salt
• n. B. Oil

Instructions

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

original Indian recipe

Mix half of the yogurt with half of the ginger-garlic paste. Peel and finely chop one onion. Also finely chop the chicken. Marinate everything together for two hours. Then heat oil in a high pan, fry the mustard seeds, turmeric, and the remaining finely chopped onions until translucent. Add the coconut cream, the remaining yogurt, and the remaining paste. Add the garam masala and chili powder and bring to a boil. Add the chicken and fry until cooked through. Finally, add the tomatoes and bring to a boil. Season with salt to taste. This recipe comes from my Indian friend Snehal. I don’t know if it’s a “typical” Indian curry, but I think there are as many recipes as there are families… The ginger-garlic paste is available at Asian/Indian stores. But you can also easily make it yourself: puree 1/3 garlic and 2/3 ginger with a little oil. The original recipe uses real coconut milk mixed with desiccated coconut. But I found the coconut cream easier.