Chicken Curry (Indian Style)

The rich flavour of chicken curry comes from toasting the spices and letting the sauce slowly come together.

Base

1. Chop the onion and sweat it glassy in a little oil, then add the crushed garlic and the grated ginger.

2. Sprinkle over the curry powder and fry, stirring, for half a minute so its aroma is released.

Sauce

3. Add the cubed chicken breast and fry it until it whitens.

4. Pour in the coconut milk, season with salt, and cook together over a low heat, stirring, until the sauce thickens and the meat softens – about 20-25 minutes.

5. Add more salt to taste before serving. It is best with steamed rice.

Tip: The curry powder gives the deepest flavour if you toast it briefly on the onion before pouring in the liquid.