Ingredients:
- 4 chicken breast fillets
- 5 tbsp vegetable oil
- 2 teaspoon mustard seed
- 3 red chili, moderately spicy
- 5-7 curry leaves
- 2 pieces of fresh ginger, onions
- 1 teaspoon coriander seeds
- 1 teaspoon chili powder
- 1 tsp turmeric powder
- 6 tomatoes
- 400 ml of coconut milk
- Salt and sugar
- Vegetable oil for frying
Preparation:
- The chicken breast fillet in about 1 cm wide strips. The chili pods Wash, halve and entkernen into thin strips. The ginger and finely chop the onion finely dice. The tomatoes scald, and enthäuten cubes.
- The oil in a smaller Roasters heat and fry the mustard seeds until they jump in the pan. The chili strips, the curry leaves, crushed coriander in a mortar and add ginger and fry about 3-4 minutes. Then add the chopped onion and stir-fry 5 minutes.
- When the onions are slightly tanned, chili powder, turmeric and chopped tomatoes in the pan and köcheln something, then the coconut milk angießen. All einkochen, the curry to a creamy consistency. In a 2nd Oil pan is hot and fry the chicken strips.
- Finally, the meat in the curry, stir and everything with salt and sugar abschmecken. This fits baguette.