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Indian coconut chicken curry
20 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 499
  • Fat about 20g
  • Carbohydrates about 37g
  • Protein about 43g
This is needed
This is needed for 4 people
  • 2 tbsp Madras curry powder
  • 600 g chicken breasts, cut into approx. 3 cm cubes
  • a little clarified butter
  • 1 garlic clove, pressed
  • 2 tbsp Madras curry powder
  • 3 dl coconut milk
  • 1 tin chopped tomatoes (approx. 200 g)
  • 1 onions, sliced
  • a little clarified butter
  • 1 red chilli, deseeded, chopped
  • 1 cm ginger, grated
  • 400 g sweet potato, diced
  • 1 tin chickpeas (approx. 245 g), rinsed, drained
  • 0.5 bunch coriander, torn into pieces
  • 2 tsp salt
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And that's how it's done
And that's how it's done
Mix the chicken with the curry powder. Heat the clarified butter in a cooking pot. Fry the chicken in batches for approx. 2 mins. per batch, remove from the pot and reduce the heat.
Heat the clarified butter in the same pot, add the onion and all the other ingredients up to and including the chilli, sauté for approx. 2 mins. Pour in the coconut milk, add the potatoes and chickpeas, bring to the boil, reduce the heat, season with salt. Cook over a low heat for approx. 1 1/2 hrs., stirring occasionally. Return the chicken to the pot, cover and braise for 30 mins. Sprinkle the coriander on top.

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