Chicken Curry

Ingredients

• 600 g Chicken breast fillet (4 chicken breast fillets)
• 10 g ginger root
• 1 Garlic clove
• 2 tbsp Ghee
• 1.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.5 tsp cayenne pepper
• 1 tsp garam masala
• 400 g Chopped tomatoes (canned; drained weight)
• Salt
• 500 ml chicken broth
• 1 tsp turmeric powder
• 250 g Whole grain long-grain rice
• Pepper

Instructions

1. 1.

   Rinse the chicken, pat dry and dice it. Peel and finely chop the ginger and garlic. Sauté the chicken in hot ghee in a large pan for 1-2 minutes over medium heat. Add ginger, garlic, 1/2 tsp cumin, coriander, cayenne pepper and garam masala, sauté briefly.

2. 2.

   Pour in the chopped tomatoes and about 150 ml of water. Season with salt and simmer on low heat for about 30 minutes. Add more water as needed and stir occasionally.

3. 3.

   Meanwhile, bring the broth with turmeric, 1 tsp cumin and a little salt to a boil. Rinse the rice and add it to the liquid. Let it swell covered for about 20 minutes over low heat.

4. 4.

   Season the chicken curry with salt and pepper, serve it on the rice and serve with naan bread and yogurt dip as desired.