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🍽️ Aromatic Chicken Curry with Prunes

218 kcal · 30 min · 4 servings

Ingredients

• 1 dried red chili pepper
• 2 cloves
• 12 black peppercorns
• 1 tsp cumin
• 2 cardamom pods
• 30 g ginger (1 piece)
• 3 garlic cloves
• 1 small onion
• 3 tbsp olive oil
• 2 tbsp plum puree
• 3 tbsp white wine vinegar
• 400 g tomatoes (6 tomatoes)
• 750 g chicken breast fillet
• salt
• 350 ml chicken broth

Instructions

1. 1. Place the spices in a dry pan.
2. 2. Roast them over low heat until they are fragrant and start to smoke slightly.
3. 3. Let the roasted spices cool down completely.
4. 4. Grind the cooled spices finely in a mortar.
5. 5. Peel the ginger, garlic, and onions.
6. 6. Finely chop the ginger, garlic, and onions.
7. 7. Heat one tablespoon of oil in a pan over medium heat.
8. 8. Fry the garlic and onions until light brown.
9. 9. Add the chopped ginger.
10. 10. Sauté the mixture for two to three minutes.
11. 11. Place the fried onion mixture, the ground spices, and the prune puree into a food processor.
12. 12. Blend everything into a smooth paste.
13. 13. Stir the vinegar into the spice paste.
14. 14. Wash the tomatoes and pat them dry.
15. 15. Cut out the hard stem areas of the tomatoes in a wedge shape.
16. 16. Cut the tomato flesh into small cubes.
17. 17. Wash the chicken breast fillets and pat them dry.
18. 18. Cut the chicken meat into large cubes.
19. 19. Lightly salt the chicken meat.
20. 20. Heat the remaining oil in a heavy pot.
21. 21. Fry the chicken cubes on all sides over medium heat.
22. 22. Add the prepared spice paste to the meat.
23. 23. Sauté the mixture for one minute.
24. 24. Add the chopped tomatoes and the broth.
25. 25. Bring the sauce to a boil.
26. 26. Simmer the curry over medium heat with the lid closed for twenty minutes.
27. 27. Season the finished curry to taste with salt and pepper.

Nutrition per serving

• kcal: 218
• Protein: 31 g · Fett/Fat: 6 g · Carbs: 8 g