Buttery Chicken Curry

A wonderful Indian dish full of spices and a blend of sweet, salty, sour, and spicy flavors that will surely not leave you indifferent. It pairs excellently with chapati or naan, but if you dont have time to prepare bread, simply serve it with cooked rice.

Details

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 1
Number of Servings: 4

Ingredients

500 g Meat, chicken, breasts
1 teaspoon Spices, turmeric, ground
pieces Ginger, fresh
pieces Juice, lemon
0.5 teaspoons Salt, table
40 g Butter, unsalted
1 piece Onion, raw
3 spoons Spices, curry powder
1 spoon Tomato, concentrate
2 pod Garlic, fresh
2 spoons Nuts, almonds
180 ml Yogurt, plain, from whole milk
150 ml Soup base, chicken, cube
0.25 bouquet Coriander, leaves, fresh

Steps

Wash the chicken breasts, dry them with paper towels, and cut them into 2 to 3 cm pieces. Place them in a bowl and season with turmeric, ginger, lemon juice, and salt. Mix well to ensure the spices are evenly distributed. Let the meat marinate while you prepare the other ingredients.
Peel and finely chop the onion and garlic separately. In a large deep pan, melt the butter and sauté the chopped onion until golden. Add the curry paste, tomato concentrate, and cook the mixture while stirring continuously for 3 minutes. Add the seasoned chicken and garlic. Stir and cook until the chicken pieces are no longer translucent.
In a bowl, mix the yogurt and ground almonds, then pour the mixture into the pan. Stir well and cook for 2 to 3 minutes, then add the broth and simmer the dish for another 10 minutes. Taste and adjust the seasoning if desired.
Rinse the cilantro under running water, shake it dry, and roughly chop it. Sprinkle it over the prepared dish, which you can serve with chapati, naan, or cooked rice.

Nutrition Information (Per 100g)

Calories: 209.43 kcal
Fat: 13.55 g
- Saturated Fat: 4.04 g
Carbohydrates: 5.34 g
- Sugars: 0.91 g
Protein: 14.86 g
Fiber: 1.82 g