Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the chicken
To cook the chicken
How it's done
To marinate the chicken
In a bowl, mix the diced chicken, yoghurt, garlic, ginger and curry. Cover and marinate in the fridge for approx. 4 hrs.
To cook the chicken
Heat a little clarified butter in a non-stick frying pan, brown the chicken in batches for approx. 3 mins., remove and season with salt. Heat the remainder of the clarified butter. Sauté the onion, garlic, ginger and spices in the same pan for approx. 10 mins. Add the tomatoes and butter, season with salt, simmer for approx. 20 mins. Stir in the crème fraîche, return the chicken to the pan, simmer for a further 5 mins.
| Tip: | Garnish with a handful of coriander leaves. |
|---|---|
| Serve with: | Naan bread or rice |
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