Chicken Curry with Rice

Ingredients

• 2 cloves garlic
• 1 piece fresh ginger (ca 2 cm)
• 1 onion
• 100 g yogurt
• 2 tsp garam masala
• 0.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 pinch Cinnamon powder
• 1 pinch ground cardamom
• 0.5 tsp paprika (sweet)
• 400 g passata tomatoes
• Salt
• 800 g chicken breast fillets (ready to cook, skinless)
• 0.5 red bell pepper
• 0.5 green bell pepper
• 2 tbsp ghee (or butter)
• 1 tbsp Tomato Paste
• 200 ml coconut milk
• vegetable broth as needed
• a handful cashew nuts
• Cayenne pepper
• 1 tbsp lime juice
• 1 tsp Honey

Instructions

1. 1.

   Peel the garlic, ginger, and onion. Halve the onion and slice into thin wedges. Dice the garlic and ginger finely and mix with yogurt, garam masala, cumin, turmeric, cinnamon, cardamom, paprika, tomatoes, and ½ tsp salt.

2. 2.

   Wash the chicken breasts, pat dry, cut into bite‑sized pieces, and place in a large bowl. Pour the yogurt sauce over them, stir, and refrigerate for at least 3 hours (best overnight).

3. 3.

   Wash the bell peppers, remove seeds and white membranes, and dice small.

4. 4.

   Heat ghee in a high‑bottomed non‑stick pan, add onions, and sauté for 3 minutes until lightly golden. Add tomato paste briefly, then the chicken‑yogurt mixture and peppers. Pour in coconut milk, stir, and thin with vegetable broth if needed. Simmer on low heat for about 2 minutes, fold in cashews, and season again with garam masala, salt, cayenne pepper, lime juice, and honey. Serve with rice.