Penderl in Curry Onion Sauce

Clean chicken breast and cut into 1 1/2 centimeter cubes. Remove the skin from the onions and dice half of them. Remove the peel from the ginger and garlic and blend to a paste with the other half of the onions in a hand blender. Cut the tomatoes into large pieces.

For the raita, whip the yogurt with the cucumber and mint until creamy, season to taste with the spices, then refrigerate.

Heat the oil in the frying pan and fry the onion cubes until they have a dark brown color. Next, remove and set aside on a plate. Add the remaining oil to the frying pan.

Stir-fry the onion-ginger-garlic paste in the frying pan for about 3- 4 min until brown. Add the cumin, turmeric, coriander and chili and fold in. Mix in a little yogurt until the mixture forms a sauce, then add remaining yogurt.

Add water and bouillon cubes to the frying pan, stir and let it bubble up. Then pour in the chicken pieces and stir. Add the tomato pieces and simmer at low temperature with lid on for about 20 min. Add garam masala, fried onion cubes and orange juice and simmer without lid for another 7-8 min. Serve with the prepared raita.

Tip:

It goes well with a mixed leaf salad:

Rinse tomatoes and cucumber and dice finely. Remove the peel from the onion and finely dice. Mix everything in a baking bowl with the

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