Indian coconut chicken curry
Ingredients
for 4 person
| 600 g | chicken breasts, cut into approx. 3 cm cubes |
| 2 tbsp | Madras curry powder |
| a little | clarified butter |
| a little | clarified butter |
| 1 | onion, sliced |
| 1 | garlic clove, pressed |
| 1 tin | chopped tomatoes (approx. 200 g) |
| 2 tbsp | Madras curry powder |
| 1 cm | ginger, grated |
| 1 | red chilli, deseeded, chopped |
| 3 dl | coconut milk |
| 400 g | sweet potatoes, diced |
| 1 tin | chickpeas (approx. 245 g), rinsed, drained |
| 2 tsp | salt |
| ½ bunch | coriander, torn into pieces |
How it's done
Chicken
Mix the chicken with the curry powder. Heat the clarified butter in a cooking pot. Fry the chicken in batches for approx. 2 mins. per batch, remove from the pot and reduce the heat.
Curry
Heat the clarified butter in the same pot, add the onion and all the other ingredients up to and including the chilli, sauté for approx. 2 mins. Pour in the coconut milk, add the potatoes and chickpeas, bring to the boil, reduce the heat, season with salt. Cook over a low heat for approx. 1 1/2 hrs., stirring occasionally. Return the chicken to the pot, cover and braise for 30 mins. Sprinkle the coriander on top.
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