Chicken Curry

Chicken Curry


  • 400 g chicken breasts
  • 1 small cauliflower

For marinade:

  • 50 ml olive oil
  • 2 cm ginger root
  • 1 garlic clove
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon hot milled peppers

For sauce:

  • 1 onion
  • allowed oil
  • 2 garlic cloves
  • 500 ml tomato juice without sugar
  • 2 cm ginger root
  • sea salt


First prepare marinade: mix olive oil with grated ginger root, mashed garlic, coriander, cumin, turmeric and hot milled peppers. Add a bit of salt and stir. Cut chicken meat into larger cubes and pour marinade on it. Stir all and leave in the fridge overnight. Next day prepare sauce. Finely chop onion and garlic, grate ginger root and fry all on a little oil. Pour tomato juice and cook until boiling. Add marinated chicken, spice per your taste and cook on moderate temperature about 30 minutes. Pour some water while cooking to get the desired density. Separate cauliflower into florets and cook in salted water. Serve with curry.

Chicken Curry

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