Chicken filets in tomato and banana curry

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the marinade, peel garlic and ginger and dice very finely. Wash half of the coriander, shake dry and chop finely. Mix garlic, ginger, coriander, 6 tbsp. oil, 2 tsp. salt, Garam Masala and 300 g yoghurt thoroughly

2. 2

   Wash the meat, dab dry and cut into cubes. Mix meat and marinade, put into a very large casserole dish (meat should not lie on top of each other). Cover and leave to stand overnight in the refrigerator

3. 3

   The next day, bake the casserole dish directly in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. In the meantime, peel the bananas and press them with a fork to make puree. Put 6 tbsp. oil, tomatoes, bananas and 300 g yoghurt into a wide pot. Chop the tomatoes slightly with a spatula. Bring to the boil while stirring, cover and simmer for 8-10 minutes

4. 4

   Drain the chickpeas. Add almonds, chick peas and approx. 2 tsp. salt, stir in, bring to the boil and simmer again for another 5 minutes. Season with Tandoori Masala and chili

5. 5

   Wash the remaining coriander, shake dry, pluck leaves from the stems. Remove the meat from the oven, add the marinade to the sauce and stir in. Bring to the boil again briefly. Add coriander and stir in. Arrange in small bowls. Basmati rice tastes good with it

6. 6

   With 8 people:

7. 7

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
560 kcal

CARBS
24 g

FATS
27 g

PROTEINS
53 g