Chicken Curry Indian Style

(91 votes)
Total Time Icon
Total time: 45 min
Preparation Time Icon
Prep time: 45 min
Yield Icon
Enough for 6 people

🍓 Ingredients

2 Red and green bell peppers
500 grams Chicken breast fillets
500 grams Potatoes mainly firm boiling
4 Garlic cloves
50 grams Raisins
4 medium-sized Onions
2 tablespoons Honey
1 bunch Spring onion
1 large Apple (Cox or similar.)
100 grams Peas TK
1 tablespoon Allspice whole grains
1 tablespoon Aceto balsamico
1 tablespoon Fennel seeds
1 tablespoon Turmeric
1 tablespoon Thyme
1 teaspoon Five-spice powder
1 tablespoon Tarragon freeze-dried
500 milliliters Broth
1 small can Pumpkin flesh in pieces
2 tablespoons Curry paste yellow
4 tablespoons Oil neutral
1 bunch Parsley smooth
possibly Yogurt or creme fraiche
250 milliliters Buttermilk

🍽 Instructions

Peel, wash and dice the potatoes, peel, halve and finely slice the onions, finely chop the garlic. Wash and coarsely dice the peppers. Parry the meat and cut into pleasing cubes. Peel, core and dice the apple.

Grind the allspice, fennel seeds, thyme and tarragon into powder in a mortar (in case of need, a used pepper mill will do). Wash the spring onions and cut into thin rings, preferably almost to the top, because there is a lot of flavor in it.

Heat the oil in a high pot until just before the smoking point, then fry the diced chicken in it until hot, then add the potatoes directly afterwards. Mix both well and add the 5 spice powder, stir again.

The meat should be browned, so white, then deglaze everything with the broth. Now add the onions, apple and garlic (not the spring onions!)

Stir well so that any sautéed residue comes off the bottom of the pot, then add the spices powdered in the mortar, turmeric, balsamic, honey and raisins.

Let reduce for about 20 to 30 minutes, the liquid should become creamy. Now add the peas (if you prefer the peas with ‘bite’, add them just before serving).

Now stir the diced peppers into the curry, continue to simmer on medium heat. In the meantime, boil 500 ml of water and whisk in the curry paste until smooth, add the pumpkin pieces and puree with a hand blender.

Stir the ‘soup’ into the curry and bring to the boil again briefly. Just before serving, stir in the buttermilk, then the spring onion rings. The curry should no longer boil. Coarsely chop the parsley and sprinkle over the curry. If you prefer it Asian-style, replace the peppers with 250 g sugar snap peas and the buttermilk with coconut milk. In this variation, however, omit the raisins and potatoes. This dish goes well with rice or fresh pita bread. Served with a blob of natural yogurt or crème fraîche, the curry is still pleasant to eat, even in the spiciest version. A cool beer or even a fresh yogurt drink goes well with it! If you don’t like poultry, you can also use pork. If you prefer beef, use a red curry paste instead of the yellow one and add 2 tablespoons of mustard. Tip for vegetarians: Instead of stock, use vegetable stock and replace the chicken with any vegetable. Parsnips or sweet potatoes are also delicious.

📊 Nutrition Facts

Nutritional values per serving:


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