ROTES  HÜHNERCURRY  

Red Chicken Curry

900 g chicken pieces
500 ml chicken soup (cube)
6 cloves of garlic
1 piece ginger (3cm x 1cm)
2 tomatoes
1 tbsp. tomato paste
1 tsp. cumin seeds or ground
4 tbsp. oil
350 g onions (chopped)
4 tsp. chili powder
3 tsp. ground coriander
1 / 2 tsp. ground curcuma
1 tsp. garam masala
salt, vinegar

 

 

Puree garlic, ginger, tomatoes, tomato paste and cumin seed.
Heat oil in a pan and fry the onions. Stir in chili powder, count to 5, add 6 tbsp. water, stir well and bring to the boil. Add coriander and curcuma, stirring constantly and cook for 1 minutes. Fold in garam masala, add some water and mix well one minute.
Add the chicken pieces and 1 tsp. salt and simmer all for 5 minutes. After 3 minutes, stir in the tomato puree. After 2 minutes, pour in the chicken broth and simmer the meat until it is tender.
Stir in vinegar and let marinade 1 minute.

 

      
     
 

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