Indian Chicken Curry

Ingredients

• 1 dried red chili
• 2 cloves
• 12 Black peppercorns
• 1 tsp cumin
• 2 cardamom pods
• 30 g ginger (1 piece)
• 3 cloves garlic
• 1 small onion
• 3 tbsp olive oil
• 2 tbsp plum jam
• 3 tbsp white wine vinegar
• 400 g tomatoes (about 6 tomatoes)
• 750 g chicken breast fillet
• Salt
• 350 ml chicken broth

Instructions

1. 1.

   Toast the spices in a pan over low heat until they start to smoke aromatically.

2. 2.

   Let cool. Grind finely in a mortar.

3. 3.

   Peel and finely chop the ginger, garlic, and onion.

4. 4.

   Brown the garlic and onion in a pan over medium heat with 1 tbsp of oil, add the ginger and simmer for 2-3 minutes.

5. 5.

   Combine everything with the spices and plum jam in a food processor and purée finely. Mix in the vinegar.

6. 6.

   Wash the tomatoes, rub dry, cut the stem ends wedge-shaped and chop the flesh finely.

7. 7.

   Wash the chicken breast fillets, pat dry, cut into large cubes and salt lightly.

8. 8.

   Heat the remaining oil in a heavy pot and brown the meat all over over medium heat.

9. 9.

   Add the spice paste and simmer for 1 minute.

10. 10.

    Add the tomatoes and broth and bring to a boil. Simmer the Indian chicken curry covered over medium heat for 20 minutes. Season with salt and pepper if necessary at the end of the cooking time.