chicken curry

Ingredients

• 1800 g of chicken
• 1 tablespoon of salt
• 1/2 cup of red chili powder
• A pinch of turmeric
• 100 ml of coconut yogurt
• 1 tablespoon of ground cilantro
• 1/2 cup of garlic paste
• 1 tablespoon of ginger paste
• 1 tablespoon of chili powder
• 1 tablespoon of garam masala
• 1 teaspoon of paprika
• 1 tablespoon of cumin
• 1 teaspoon of cinnamon
• 1 tablespoon of fenugreek leaves
• 1 tablespoon of curry powder
• The juice of half a lemon
• 1/4 cup of fresh mint leaves
• 1 tablespoon of coconut oil
• 500 g of tomatoes, diced
• 150 ml of coconut yogurt
• 200 g of ground apples
• 2 tablespoons of curry powder
• 1 medium onion
• 1 tablespoon of ginger paste
• 1 tablespoon of mustard seeds
• 1 tablespoon of cumin seeds
• 1 tablespoon of pastis seeds

Wash the chicken and cut it into small pieces.

Mix it with all the other marinade ingredients and mix thoroughly.

Let it marinate for 30 minutes to allow the flavors to penetrate.

Bring cumin, pastis, and mustard seeds to a boil in a large pot over medium heat.

Add some garlic and ginger paste, then continue.

Finely chop the onion and sauté it in the pan.

Add the ground apples and fry them.

In another pan, brown the chicken in small batches and add each batch to a separate bowl.

After sautéing the onions, add the marinated chicken.

Add the curry powder and coconut yogurt, and cook over low heat.

Let it simmer for 35 to 40 minutes.

Finely chop the fresh cilantro and add a squeeze of lemon juice to the curry.

Serve with rice or naan bread.