Garam Masala is not a single spice, but a colorful mixture of spices from Indian cuisine, which - depending on the manufacturer - is made from coriander, cumin, allspice, nutmeg, pepper, cardamom, cloves, fennel and bay leaves, among other things. Based on Ayurvedic medicine, the spice mixture is intended to heat our body. And anyone who has ever eaten Indian knows that a well-made curry can be quite spicy. The result is not only spicy, but also extremely delicious. Especially in combination with chicken and rice. That's why we're going to tell you today how to prepare a tasty chicken curry with garam masala.
For the recipe you need the following ingredients:
Plan about 45 minutes for the preparation:
Step 1: First, the onions, garlic and ginger are peeled and cut into small cubes or just finely chopped. Then you have to rinse the meat under cold water and dry it, then cut it into fine strips or pieces. The spinach is washed in the same way, dried and chopped (only roughly).
Step 2: In a large skillet, add 5 tablespoons of sesame oil and sauté the onions, garlic, and ginger. After a few minutes, the meat is added and is also seared. Then add the following spices: garam masala, curry powder, cane sugar, coriander seeds, chili peppers and cumin.
Step 3: Now you can pour the tomato paste and the chopped tomatoes over the meat and let it simmer for a few minutes on a low flame - otherwise the meat will become tough very quickly if it is stewed too long and too hot. In the meantime, you can fry the spinach in a separate pan with a tablespoon of sesame oil and season with salt or deglaze with a little yoghurt.
Step 4: Now it's time for the rice - it's prepared in a pot of boiling salted water. However, first add the turmeric powder to the water as soon as it boils so that the rice gets a nice yellow color when it's finished cooking. When the rice is ready to serve, you can garnish it with the pomegranate seeds. This not only looks beautiful, but also tastes very good!
Step 5: Finally, the chicken curry is seasoned again with salt and pepper after you have carefully lifted the spinach and yoghurt mixture into the dish. Before serving, sprinkle the chopped parsley over the dish - and if you like, you can add a spoonful of yoghurt over the curry (if it has become very spicy).
We wish you a good appetite!
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