Creamy Curry

Ingredients

• 2 cloves garlic
• 1 piece fresh ginger (about 2 cm)
• 3 onions
• 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 peeled tomatoes
• Salt
• 800 g chicken breast fillets (ready‑to‑cook, skinless)
• 2 tbsp ghee (or butter)
• 200 ml coconut milk
• vegetable broth (as needed)
• 2 tbsp toasted almond slivers
• Cayenne pepper
• 1 tbsp lime juice
• 1 tsp Honey
• fresh coriander for garnish

Instructions

1. 1.

   Peel and finely dice the garlic, ginger, and onions. Mix garlic, ginger with yogurt, Garam Masala, cumin, turmeric, cinnamon, cardamom, paprika, tomatoes, and ½ tsp salt well.

2. 2.

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

3. 3.

   Heat ghee in a tall non‑stick pan, add onions and sauté for 3 minutes until lightly golden. Add the chicken‑yogurt mixture. Stir in coconut milk; thin with a little vegetable broth if desired. Simmer on low heat for about 2 minutes, then stir in almonds. Finish with Garam Masala, salt, cayenne pepper, lime juice, and honey. Garnish with coriander and serve.