Indian Curry


  • 1 piece of chicken breast
  • 30 grams of clarified butter (ghee)
  • 100 ml of coconut milk
  • 2 cloves of garlic
  • 1 small piece of ginger
  • 2 - 3 shallots
  • curry spices: cumin, coriander, tumeric, cardamon, mustard seed
  • a bunch of cilantro


Make a curry paste from the garlic and ginger (slighty toasted in a pan) and the curry spices. In a wok, fry the chopped shallots and slices of chicken. Add the coconut milk and curry paste. Reduce the sauce until it is thick and sprinkle with chopped cilantro. Serve with rice or Indian bread.