Indian Curry

For the Indian curry, peel and chop the shallots, garlic cloves and ginger. Heat the coconut oil in a pan or wok. Add the shallots, garlic and ginger and sauté lightly.

Add turmeric, coriander, cumin, cardamom, paprika and chili flakes. Let everything brown for about 1 minute. Then add the chicken fillet and stir-fry for about 5 minutes. Add tomato paste and fry briefly as well.

Then add diced tomatoes, curd cheese or yogurt and the chicken soup. Cover and simmer for about 3 minutes. Add Chinese cabbage and garam masala.

Mix everything well, put lid on and simmer gently for about 5 more minutes. Just before the end, add the corn. Season to taste with salt and pepper, and sprinkle with fresh cilantro. Then serve on warmed plates.

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