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Indian Golden Chicken | Creamy 25-Minute Curry
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25 min
Quick
Gurkerl Küche
Ein schnelles, königlich-aromatisches Hühnercurry in goldener Oberssauce mit Kardamom, Kurkuma und Garam Masala. Verfeinert mit gerösteten Mandelblättchen und frischem Koriander, serviert mit fluffigem Basmatireis – in nur 25 Minuten fertig auf dem Tisch!
Preparation method
Preparation & Cooking Rice
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Then bring to a boil in a pot with twice the amount of lightly salted water, cover, and let simmer gently over low heat for about 12–15 minutes until absorbed.
Pat the chicken breast dry and cut into bite-sized cubes of about 2–3 cm. Peel and finely chop the onion and garlic. Peel and finely grate the fresh ginger. Wash the fresh coriander, shake dry, and roughly chop.
Preparing the Curry
Heat the clarified butter (ghee) in a spacious pan. Sauté the chopped onion over medium heat for about 3–4 minutes until translucent. Add the garlic and grated ginger and sauté for about 1 minute until fragrant.
Chef's tip
For an even fruitier touch, stir a splash of fresh lime juice or a spoonful of mango chutney into the sauce at the end.
Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days and often tastes even better when reheated.
45 min
Quick
