recipe idea
Chicken curry with garam masala: The Indian spice mixture tastes so delicious
The Indian spice mixture “Garam Masala” spices up every curry
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Do you love Indian food? Then we have the right recipe for you. We’ll show you how to conjure up a tasty curry with just a few ingredients. The secret ingredient is Garam Masala.
Table of Contents
Garam Masala is not a single spice, but a colorful one spice mix from Indian cuisine, which – depending on the manufacturer – is made from coriander, cumin, allspice, nutmeg, pepper, cardamom, cloves, fennel and bay leaves, among other things. Based on the ayurvedic medicine, the spice mixture is supposed to heat our body. And anyone who has ever eaten Indian knows that a well-made curry can be quite spicy. The result is not only spicy, but also extremely delicious. Especially in combination with chicken and rice. That’s why we’re telling you today how to make a tasty chicken curry with Garam Masala prepare.
These are the ingredients (for four people)
For the recipe you need the following ingredients:
- four red onions
- four cloves of garlic
- 40 grams of fresh ginger
- 800 grams of chicken breast
- Four tablespoons of garam masala
- Four tablespoons Madras curry
- Two tablespoons of cane sugar
- 2 tablespoons coriander (ground)
- Two chili peppers
- A teaspoon of cumin (ground)
- 200 grams of tomato paste
- 800 grams of chopped tomatoes
- 600 grams of fresh spinach
- Four tablespoons plain yogurt
- Six tablespoons of sesame oil
- Two tablespoons of turmeric
- Fresh chopped parsley
- salt and pepper
- pomegranate seeds
- basmati rice
How to prepare the dish
Plan about 45 minutes for the preparation:
Step 1: First the onions, garlic and ginger are peeled and cut into small cubes or just finely chopped. Then you have to rinse the meat under cold water and dry it, then cut it into fine strips or pieces. The spinach is washed in the same way, dried and chopped (only roughly).
Step 2: Put five tablespoons of sesame oil in a big pan and briefly fry the onions, garlic and ginger in it. After a few minutes, the meat is added and is also seared. Then add the following spices: Garam Masala, curry powder, cane sugar, coriander seeds, chili peppers and cumin.
Step 3: Now you can pour the tomato paste and the chopped tomatoes over the meat and simmer for a few minutes on a low flame – otherwise the meat will become tough very quickly if it is stewed too long and too hot. Meanwhile, you can sauté the spinach in a separate pan with a tablespoon sesame oil fry and season with salt or deglaze with a little yoghurt.
Step 4: Now is the rice it’s his turn – he’ll be in one Pot prepared with boiling salted water. However, first add the turmeric powder to the water as soon as it boils so that the rice gets a nice yellow color when it’s finished cooking. When the rice is ready to serve, you can garnish it with the pomegranate seeds. Not only does it look beautiful, it also tastes great!
Step 5: Finally, the chicken curry is seasoned again with salt and pepper after you have carefully lifted the spinach and yoghurt mixture into the dish. Before serving, sprinkle the chopped parsley over the dish – and if you like, you can add a spoonful of yoghurt over the curry (if it has become very spicy).
We wish you a good appetite!
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