Indian Chicken Curry

Ingredients

• Chicken breast600 g
• Yellow onion2 medium (approx. 200 g)
• Garlic2 cloves
• Fresh ginger20 g
• Canned tomato pulp400 g
• Whole plain yogurt150 g
• Garam masala6 g
• Turmeric powder3 g
• Basmati rice300 g
• Fresh cilantro10 g
• Peanut oil30 ml
• Fine salt8 g

Allergens

Peanuts, Milk

Method

1. Cut the chicken breast into 2.5 cm cubes. In a bowl, mix the chicken with yogurt, turmeric, and half of the garam masala. Marinate in the refrigerator for 20 minutes.
2. Rinse the basmati rice under cold water until the water runs clear. Cook by absorption in 450 ml of lightly salted water for about 10-12 minutes on low heat, covered.
3. Finely chop the onions and garlic, and grate the fresh ginger. In a large saucepan, heat the oil and sauté the mixture over medium-low heat for 8-10 minutes until the onions are golden and translucent.
4. Add the marinated chicken to the pan. Increase the heat and brown for 5 minutes, allowing the Maillard reaction to develop flavors, stirring frequently.
5. Pour in the tomato pulp and the remaining garam masala. Season with salt. Bring to a boil, then reduce the heat and cover.
6. Simmer on low heat for about 20 minutes, stirring occasionally, until the sauce has thickened and the chicken is tender (internal temperature 75°C/165°F).
7. Turn off the heat and let the curry rest for 2 minutes to stabilize the flavors.
8. Serve the hot chicken over a bed of basmati rice, garnishing with coarsely chopped fresh cilantro leaves.