|500 g||chicken breast|
|100 g||tomato paste|
|2 tsp||red curry paste|
|500 ml||coconut milk|
|1 tbsp||curry powder|
|1 tbsp||garam masala|
|50 g||butter (melted)|
Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.
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.
Add red curry paste and lightly roast. Stir occasionally to avoid burning.
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.
Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.