Remove the peel from the onion and garlic, chop finely and mix with the ginger, chili spice and turmeric root. Steam this mixture for several min.
Then add the chopped tomatoes, curd cheese and the chicken cut into pieces. Sauté for a few minutes and then add the remaining ingredients and enough beef broth (or water) to just cover the whole.
This curry should be served quite dry. So beware of adding too much liquid!
Steam at a constant temperature for about 2 hours and bring to the table with cooked long grain rice and side dishes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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