Spicy chicken curry

Ingredients for 2 servings:

• 100 g shallot(s) or onions, white
• 200 ml water
• 80 ml oil, neutral
• 500 g chicken breast
• 5 garlic cloves
• 100 g butter
• 85 g ginger root
• 100 ml tomatoes, pureed
• 125 g natural yogurt, 3.5% fat
• 2 chili peppers, fresh, green and red
• 250 g tomatoes
• ½ bunch coriander leaves
• 1 tsp, grated chili powder, red
• 2 tsp, heaped turmeric powder
• 1 tsp, leveled salt and pepper
• 2 tsp, heaped garam masala
• 1 tbsp fenugreek leaves (kasuri mehi)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For the onion paste, chop the shallots or onions into small pieces and cook in water for about 10 minutes until soft. Then puree and reduce the volume to 100 ml. For the meat and vegetables, finely chop the garlic cloves. Wash the ginger and finely chop it (unpeeled). Cut the tomatoes, deseeded, into strips. Cut the chili peppers into small strips. Cut the chicken breast fillets into strips approximately 2 cm thick. Brown the chicken strips in hot oil in a large frying pan (cast iron is best) or in a wok. The meat should not brown. Add the garlic, then the butter. Once the butter has melted, add the ginger and mix well. Add the passata to the pan and bring to a boil, stirring constantly. Once the tomato sauce has boiled, add the onion paste and bring back to a boil. Then add the yogurt and spices and bring back to a boil. Then add the fresh tomatoes and chili and bring back to a boil. Simmer for about 5 minutes. During this time, chop the coriander and add it to the chicken curry just before serving. Season with sugar. Serve with cooked basmati rice or roti bread.