This chicken curry tastes wonderful so give it a go! The recipe is enough for 6-8 people. In this recipe I have used chicken but you can use any other meat. Just remember you might only want to marinate chicken for one day but beef and lamb can be marinated for two days. You can buy everything in a good supermarket but you might have to buy the Indian spice, garam masala, in an Asian shop.
ingredients – day 1 – marinade
1.5 kg chopped chicken
800 ml coconut milk
8 garlic cloves finely chopped
10 cm piece of fresh ginger finely chopped
2 tablespoons brown sugar
2 teaspoons salt
spices for the marinade
2 cinnamon sticks
5 bay leaves
10 crushed cardamom pods
1 teaspoon cumin seeds
2 teaspoons crushed coriander seeds
1 teaspoon cloves
1 teaspoon fennel seeds
ingredients – day two – cooking the curry
5 tablespoons sunflower oil
2 teaspoons turmeric
500 g onions
2 fresh chillies finely sliced
2 tablespoons freshly chopped coriander leaves
4 teaspoons garam masala
preparation – day one
1. Chop the chicken into bite sized pieces.
2. Peel and finely chop the garlic and ginger.
3. Put the chicken, coconut milk, sugar, salt, ginger and garlic in a large bowl.
4. Crush the cardamom pods and coriander seeds.
5. Prepare the spices for the marinate.
6. Add the spices to the chicken mixture, stir well and then cover tightly and put in the fridge to marinate.
preparation – day two
1. Pre-heat the oven to 180 degrees Celsius. Chop the fresh coriander and slice the chillies.
2. Heat the sunflower oil in a large saucepan.
3. Add the turmeric and fry for about half a minute.
4. Lower the heat to about 4 and add the onions. Be careful that it is not too hot because the onions should not become crispy. The onions should only lightly sizzle. Fry for 15 minutes.
5. Add the marinated meat mixture to the onions and fry for about 10 minutes.
6. Add the chillies.
7. Put the mixture into a pot suitable for the oven. Put in the oven with a lid and cook for 40 minutes.
8. Remove from the oven and add the fresh coriander and garam masala. Mix well.
9. Cook for a further 10 minutes. You may now eat! Serve with basmati rice and Indian bread.
key vocabulary from the article
teaspoon = Teelöffel
tablespoon = Esslöffel
turmeric = Kurkuma
bay leaf = Lorbeerblatt
sunflower oil = Sonnenblumenöl
ginger = Ingwer
garlic clove = Knoblauchzehe
cinnamon stick = Zimtstange
cumin seeds = Kreuzkümmelkörner
cardamom pods = Kardamomkapseln
coriander seeds = Korianderkapseln
cloves = Nelken
fennel seeds = Fenchelkörner