Chicken Curry
A creamy Indian-style chicken curry with coconut milk, warm spices and a yogurt-lemon marinade.
Ingredients
| 2 chicken breasts | chicken meat | |
| 200 ml | cooking cream | |
| 2 tbsp squeezed lemon juice | lemon (juice) | |
| 3 pinches | cinnamon | |
| 1-2 tbsp | 15–30 ml | oil |
| 2 heads, finely chopped | onion | |
| 1 tsp finely chopped | fresh ginger | |
| 2 tsp crushed | garlic | |
| 1-2 tsp | 5–10 ml | turmeric |
| 1 tsp | 5 ml | curry powder |
| 400 ml | tomato sauce | |
| 200 ml | coconut milk | |
| 5 cloves | cloves | |
| 3 pods, lightly crushed | cardamom | |
| 1/2-1 tsp | 2.5–5 ml | cinnamon |
| — | salt | |
| — | black pepper | |
| — | red pepper |
Instructions
Marinate the chicken breasts in cream with freshly squeezed lemon juice and cinnamon for 2 hours in the fridge. Then drain them from the marinade (keep it), pat dry and cut into chunks. Heat fat in a large pan and fry the meat until lightly browned. Remove it and in the same pan lightly fry the onion. Add the ginger and garlic and stir until they lightly brown. Finally add the curry powder and turmeric. Add the chicken to the dish together with the marinade, the tomato sauce, coconut milk, cloves, cardamom and cinnamon. Season with salt, black and red pepper to taste. Leave the dish to cook on low heat for about 20 minutes or until the chicken is tender.