Indian chicken curry curry with cucumber salad
This spicy dish is quick to prepare despite the many ingredients. This is the basic recipe - try it with other vegetables. The cool, refreshing cucumber salad with yogurt as a side dish is a wonderful contrast to the hot curry.
List of ingredients (4 people)
For the curry:
Half of the chicken breast, boneless, skinless
Salt and pepper
A little flour to turn
1 tablespoon of olive oil
medium onion cut into slices
2 minced garlic cloves
1 can of tomatoes (420 gr.)
Red chilli flakes ½ TL
½ TL ground coriander
1 teaspoon of ginger, ground
2 tablespoons of curry powder
1 handful of fresh coriander leaves, chopped
1 tablespoon of freshly squeezed lemon juice
For the salad:
300 g of natural skimmed yogurt
1 medium sized cucumber, peeled, seeded and grated
½ tablespoon of salt
½ tablespoon of cumin, ground
½ tablespoon of sugar
2 tablespoons of minced fish with mint or 2 tablespoons of dried mint
Preparation:
Season the chicken breasts with salt and pepper, lightly flour and set aside.
Heat a medium saucepan with olive oil over medium heat.
Fry the meat in hot oil for about 3 minutes.
Add the onion and garlic and sauté for another 5 minutes until the onion begins to soften.
Add the tomatoes, chilli flakes and spices.
Stir, cover the pot and cook the chicken over low heat for about 15 minutes.
Before serving, season again and mix with the coriander and lemon juice.
Salad: Mix all ingredients in a bowl and keep cool until ready to serve.
Nutritional values per Person
12g carbohydrates 29g proteins 6g fats 220 kcal