Chicken curry is a staple that fills you up and brings the amazing taste of India. This recipe is from Oliver Paper, so let's try this extra delicious version.
Shop ingredients
Nutrition (1 serving)
- 913 kcal
- 48 g carbohydrates
- 67 g fats
- 57 g protein
Per 2 portions
Per 2 portions
- 300 g chicken meat
- 2 onions
- 4 cloves garlic
- 10 g ginger
- 1 carrot
- coriander
- 1 tbsp curry paste
- ghee
- 1 packet coconut milk
- 150 ml tomato puree
- 3 tbsp soy sauce
- salt
- 2 whole wheat tortillas
- 20 g garlic cashew nuts
Instructions
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Cut the chicken into medium‑sized pieces and fry over high heat using ghee.
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Set the chicken aside. In a saucepan, quickly fry chopped onion, carrot, and coriander stems. Add enough fat. Stir in the minced garlic, ginger and a tablespoon of curry paste and soy sauce. Fry for a little longer.
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Add the tomatoes and cook. Add the coconut milk and cook for a longer time. Blend the sauce until smooth and add the chicken. Leave it to simmer and season well.
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Fry the tortilla using ghee and garnish the curry with garlic cashews and fresh coriander.
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And it's ready to serve. Enjoy!
