Asian “Baba” Chicken Curry
Pane-Bistecca
Curry is very popular with us, and it doesn’t matter if it comes from India, Pakistan, Thailand, Japan, Sri Lanka or wherever. Asian “Baba” chicken curry is so called because I used the Baba Curry Powder from my friend Walter Gloor (advertisment without payment). Here are other recipes with his curry powder, it is wonderfully spicy and tastes delicious: Sri Lankan Pork Curry and Chicken Curry. This curry here is a little different because I used almonds to thicken it. I often do that because it gives the curry even more flavor!
I can very much recommend the Baba Curry!
I can very much recommend the Baba Curry!
Ingredients
Mit Eierlikör
12 boneless Chicken Thighs, with skin
180 g Nature Yogurt
2 heaped tbsp Baba Curry Povder
2 Shallots, chopped
1 red Onion, chopped
4 Garlic cloves chopped
1 tsp Coriander Seeds
½ tsp Mustard Seeds
1 tsp Cumin Seeds
2 tbsp Oil
2 tbsp Tomato Paste
3 Carrots, sliced
4 Potatoes, diced
1 can Coconut Milk
Salt and Pepper
50 g ground Almond
Instructions
1
Step 1
Mix the yogurt with the Baba Curry powder and marinate the chicken pieces overnight.
2
Step 2
Heat the oil in a wok and sauté the shallots, onion, garlic cloves, mustard seeds, coriander seeds and cumin seeds. Add the tomato paste and mix well and fry through. Also add the meat, mix and fry well.
3
Step 3
Add the vegetables and fry. Deglaze with the coconut milk. Simmer for 30 minutes. Then add the ground almonds and mix, simmer again for 10 minutes.
4
Step 4
Serve with white rice and fried bananas.
Notes
I like to serve Curry with fried Bananas!
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