Cumin, ground coriander, Tandori Masala seasoning, turmeric, cayenne pepper, salt
fresh corianderor parsley
Anleitungen
Free the chicken from tendons and cut into bite-sized pieces. Peel a clove of garlic and a piece of ginger, which is about the size of your thumb, and cut into fine cubes. Mix the garlic and ginger with 60g of yoghurt and then mix it with 1 tsp. each of cumin, ground coriander, Tandori Masala spice, turmeric and some cayenne pepper (alternatively paprika powder). Add the chicken to the marinade, stir well and place in the refrigerator in a covered container.
Heat up a pot. Wash and chop the eggplant. Peel the onion and the rest of the garlic and also chop finely. Remove the skin from a second piece of ginger, which is about the size of your thumb, and dice it finely. Put everything into the pot and let it fry briefly while stirring. Season with one teaspoon each of cumin, ground coriander, Tandori Masala spice, turmeric and a little salt. If you like it a bit more spicy, you can add some cayenne pepper now - otherwise just add it later.
Add the peeled tomatoes and fill the tin by half with some water, toss a little and also pour into the pot. Let it simmer at low heat with closed lid for about one hour.
After about one hour, remove the pot from the heat and puree the sauce a slightly with a blender - this way it will be wonderfully creamy and even more aromatic!
Cook the basmati rice according to the instructions on the packet, while heating a pan and frying the chicken there. Add the chicken to the curry as soon as it is cooked through.
Serve the curry with the Basmati rice, a dash of the organic yogurt and some fresh coriander (or parsley).
Notizen
PS: I always put the ginger skin in the pot where I cook my rice.I learned this trick from Jamie Oliver and it gives the rice such a delicious aroma - simply divine!Nutritional informations for one serving:
Calories: 530 kcal
fat: 6,2 g
carbohydrates: 74 g
protein: 43.4 g
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