Step 1/9
- 2 carrots
- 1 bell pepper
- 1 onion
- 2 cloves garlic
- 10 g ginger
- 2 scallions
Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.
Step 2/9
Cut chicken into strips.
Step 3/9
- 100 g tomato paste
- vegetable oil
- saucepan (large)
- cooking spoon
Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.
Step 4/9
Add red curry paste and lightly roast. Stir occasionally to avoid burning.
Step 5/9
Deglaze with coconut milk.
Step 6/9
Add chicken, onion, carrot, and bell pepper to saucepan.
Step 7/9
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp garam masala
- salt
- pepper
Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.
Step 8/9
- 100 g cashews
- 50 g butter (melted)
- 100 g yogurt
Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.
Step 9/9
Garnish with green onions. Enjoy with potatoes, rice, or naan.