Spicy chicken curry

Ingredients for 4 servings:

• 6 peppercorns, black
• 2 m.-sized onion(s)
• 1 tsp cinnamon and 1 pinch nutmeg
• 1 tsp ginger powder
• 1 cup whipped cream
• 1 can coconut milk
• 6 tbsp tomato paste and 2 tbsp oil
• 3 tsp sambal oelek (to desired spiciness)
• 500 g chicken
• 1 tsp broth, granulated (soup seasoning)
• 250 ml water
• Soy sauce
• 6 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

homemade curry mix

Peel and finely chop the onion and ginger. Roast the cinnamon, peppercorns, and nutmeg in a dry pan until intensely fragrant. Crush the onion, ginger, and toasted spices in a mortar and pestle, then add the sambal oelek until a paste forms. Stir in the oil and tomato paste. Bring the coconut milk to a boil with the cream and 1/4 to 3/8 l water, then stir in the stock. Wash the meat, pat dry, and dice. Toss in the cornstarch and add to the coconut cream. Simmer over medium heat for 5-10 minutes. Stir in the curry paste, mix well, and season with soy sauce. Simmer for another 5 minutes. Side dish: rice and/or naan bread.