This is not an authentic Indian curry, but I really like it and get lots of compliments on it. An Indian acquaintance of mine said that he always puts lemon juice in the curry and it really adds something. I’m allergic to coconut, but I don’t really like it anyway, so I tend to thicken the juice a little with sour cream, not coconut milk. I recommend Matzo Balls with it.
- margarine
- 1 onion
- 400 g chicken breast
- 300 g Mexican vegetable mix or some vegetables you like
- 100 g sour cream
- vegetable soup stock
- 3 tsp. garam masala
- 3 tsp. curry
- salt
- 2 small spoons of lemon juice or ½ dl dry white wine
Chop the onion and caramelise on a little margarine. When it’s almost good, add the diced chicken breast and fry together until the chicken is white. Add the garam masala and curry and sauté a little bit.
Pour in the vegetable stock to cover the meat. Depending on how salty the stock is, add salt if needed. Here, it is easiest to put peas and green beans in it all year round because I can get them frozen. You can add any of your favourite vegetables, just pay attention to how fast they cook it so you don’t overcook any of them. The chicken is done in approx. 40 minutes.
When it is almost done, add the fresh lemon juice or white wine and cook together for a few minutes. In the end, stir in the sour cream while still warm.
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