Dienstag, 20. Mai 2008

Chicken Curry

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Finally, the meat in the curry, stir and everything with salt and sugar abschmecken. This fits baguette.