Cut the chicken breast into cubes and mix with the natural yoghurt, garam masala and a little salt. Leave to marinate briefly while you prepare everything else.
Chop the onion, garlic and ginger very finely or blend them into a paste. That way the flavour spreads evenly through the sauce.
Heat the ghee in a large frying pan or saucepan and brown the marinated chicken all over. Then take it out and set aside briefly.
Soften the onion, garlic and ginger in the fat left in the pan. Stir in the garam masala, turmeric and paprika and fry briefly until intensely fragrant.
Add the tomatoes and coconut milk and let the sauce reduce for a few minutes. If you want it smoother, blend it briefly, then return the chicken and let it cook through gently.
Serve with fresh coriander. Basmati rice or cauliflower rice goes well with it.
Good to know
This dish is spicy, creamy and surprisingly uncomplicated. It tastes like a lot of effort but is on the table fairly quickly.
Swaps
Chicken breast → skinless chicken thighs (a little juicier, often a little more iron and zinc) | natural yoghurt → Greek yoghurt (more protein, creamier marinade) | coconut milk → cream from grass-fed milk (more protein, milder in flavour) | ghee → olive oil (more monounsaturated fatty acids)
Allergens
Contains milk from the yoghurt and ghee; keep the heat mild for children. During pregnancy, make sure the chicken is cooked through and use yoghurt made from pasteurised milk.
