Chicken with Roasted Coriander in Curry Sauce with Coconut

Heat a frying pan, brown coriander, peppercorns and fenugreek seeds for 2 min. Cool the spices and grind them finely in a mortar. Heat the oil in the frying pan, add the mustard seeds and cinnamon stick. After a minute, add the chicken pieces and fry. Fry only as many as the frying pan can hold at a time. Keep all the fried chicken pieces in a baking dish with the lid closed.

Meanwhile, in the same frying pan, roast onion and garlic. Add ginger and tomatoes, meanwhile stir until tomato pieces are soft. Add the roasted herb mixture, add cayenne pepper, cumin, turmeric, salt and juice of one lemon.

Make short, then add the coconut milk. Add the fried chicken pieces repeatedly. Simmer everything gently on low heat for about 20 min. Stir repeatedly during this process.

Garnish with green chili peppers and serve with basmati rice.

Bründlmayer, strong white wine

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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