Chicken Curry – Murgh Kari

Dry the chicken pieces with kitchen roll. Fry in portions in a frying pan in the hot clarified butter for about Four minutes, remove, season with salt.

Reduce temperature, fry onion, garlic and ginger in the same frying pan, stirring occasionally, for about seven minutes, until onion is soft and golden brown. Add spices, steam at lowest temperature for one minute. Add white wine, cook almost completely. Add soup, tomatoes and yogurt, mix well. Return chicken to skillet, let bubble, turning pieces to other side until evenly coated with sauce. Cover and steam at low temperature for about forty minutes.

Garnish: toast pineapple slices in warm butter or light butter in a coated skillet until golden. Sprinkle curry on top.

Serve: Arrange chicken curry on a heated platter, garnish, sprinkle garam masala on top.

Tip: instead of fresh tomatoes, use 1 can of chopped tomatoes (approx. 200 g).

Goes well with: Basmati rice, chutneys.

Tip: always use aromatic spices to refine your dishes!

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