Indian Vegetable Curry

Ingredients

• 3 chicken breast fillets
• 200 g yogurt
• 5 garlic cloves
• 3 tbsp tikka masala paste
• 1 tbsp soy sauce
• coriander leaves (chopped)
• 150 g princess beans
• 3 Carrots
• 3 baby corn ears
• Salt
• 4 tomatoes
• 3 Juniper berries
• 1 clove of nutmeg
• 5 coriander seeds
• 1 Shallot
• 3 tbsp Lemon juice
• peanut oil (for frying)

Instructions

1. 1.

   Cut the chicken breast fillets into larger cubes. Mix with yogurt in a bowl. Peel and finely chop the garlic cloves. Combine garlic, tikka masala paste, and soy sauce with the yogurt mixture. Cover with foil and refrigerate for at least 12 hours. Wash, dry, and chop coriander leaves. Trim and halve princess beans. Wash, peel, and cut carrots into sticks lengthwise. Halve baby corn ears lengthwise. Cook beans and carrots in plenty of salted water for about 6-8 minutes, drain, and shock with ice water. Blanch tomatoes, peel, core, and dice.

2. 2.

   On the next day heat peanut oil in a large pan, add the marinated chicken and simmer for 10 minutes. Add tomato cubes. Crush juniper berries, nutmeg clove, and coriander seeds in a mortar and add some to the pan. Peel and finely cube the shallot and add it as well. Simmer everything for 5 minutes. Add vegetables and heat through in the sauce.

3. 3.

   Season with lemon juice, fold in coriander, plate on bowls, and serve.