This chicken curry is an absolute favourite in our family. Garam masala, harissa, onions, garlic cloves and tomatoes round off the flavour. Sour cream and yoghurt make for a great sauce that goes particularly well with basmati rice.
2 onions, medium size, chopped
4 garlic cloves, chopped
4-5 tablespoons olive oil
4-5 tablespoons tomato puree
4 tablespoons garam masala
2 teaspoons harissa
2 teaspoons salt
2 vegetable stock cubes
1 kilogram chicken breast fillet
1 tin of whole tomatoes
2 cups sour cream
1 pot of yoghurt
1. Finely chop the onions and garlic and fry in olive oil in a pan until translucent.
2. Add the tomato purée, garam masala, harissa and salt and continue to sauté.
3. Add the chicken breast pieces to the spice paste in the pan and fry well on all sides.
4. Mash the tinned tomatoes in the pan with a fork, add the sour cream, yoghurt and vegetable stock cubes and simmer everything over a medium to low heat for about 25 minutes.
5. In the meantime, prepare the basmati rice.
Tip: The garam masala harissa paste can be poured hot into sterilised jars and stored in the fridge for later use.
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