CHICKEN BREAST WITH JAVA CURRY: Ingredients: 450 g 4 cm diced chicken breast 2 tablespoons curry powder Java variety 1 teaspoon hot pepper powder 2 tablespoons whole yogurt 150 g chopped white onion 80 g olive oil 50 g diced tomatoes 1 teaspoon garlic and ginger paste replaceable with fresh chopped garlic and ginger 350 g water 80 g thick coconut milk 1 tablespoon chopped fresh coriander. < br />
PREPARATION: Cut the chicken into cubes and put it in a bowl. Season it with yogurt, curry and chilli powder (by measuring it according to intensity, because not all powders are spicy in the same way!). Leave to marinate for 15 minutes. Chop the onions and put them in a pan with the oil. Let them dry and then lightly color, without burning them. Add the tomato (it is optional), the garlic and ginger paste, the chicken with all the marinade and cover with the water. Leave to simmer until the chicken is cooked, about 10 minutes. Add the coconut milk, season with salt and leave to cook until the sauce thickens slightly.
At the end of cooking, sprinkle with chopped fresh coriander. The curry is even better if you let it rest and serve it lukewarm.