- Chicken - 700 Grams (cut into cubes, you can with bones, but remove the skin)
- Oil - 1 st. a spoon
- Red onion - 1 piece (cut into cubes)
- Ginger - 2 Art. spoons (cut thinly)
- Garlic - 6 Teeth (chopped)
- Paprika - 1 st. a spoon
- Powder of coriander - 2 Art. spoons
- Turmeric powder - 1/4 Teaspoon
- Garam oil - 1/2 Teaspoon
- Salt - - To taste
- Tomatoes - 1 Glass (cut into cubes)
- Coconut milk - 1.5 cups
- Mustard seeds - 1 teaspoon
- Curry leaves - 2-4 pieces
- Green chili - 2 pieces
Heat the oil in a frying pan and fry onion, ginger and garlic until the onion is tender. Add the spices - red chili powder, coriander powder, garam masala and turmeric. Stir thoroughly and fry on low heat until brown. Add chopped tomatoes and salt. Stir well. Stew under the lid for a few minutes. Then remove from the plate and set aside, allow to cool. As soon as everything has cooled down, put everything in the food processor and chop it to a homogeneous mass. Put the frying pan (in which you just cooked vegetables, do not wash it), add a tablespoon of butter and chicken pieces, mix well. Continue to stir the chicken until it starts to brown. When the chicken pieces are well fried, add the vegetable paste. Stir thoroughly and fry for a few minutes. Add 1/2 cup water and coconut milk, mix. Bring to an easy boil. Cover and cook over medium heat for 10 minutes until the chicken pieces become soft and the sauce slightly thickens. In a separate frying pan add 1 tsp. butter and fry some mustard seeds, add a little shallots, curry leaves and a couple chopped chili. Fry until the curry leaves become crispy, pour this mixture on the curry chicken. Done. Bon Appetit. This dish goes well with rice.
Servings: 3-6