Indian curry chicken with yogurt

Name: indian curry chicken with yogurt
Total time: 30 min
Yield: 4
Ingredients: 4 chicken bolt; salt; 4 onion; 40 gram butter; 2 tablespoon sunflower oil; 200 gram cut white cabbages; 2 toe garlic; 1 tablespoon curry paste; liter chicken bouillon; liter thick yogurt

Try this delicious Indian dish

Ingredients

Directions

Sprinkle the chicken bolts with salt.
Cut the peeled onions into thin rings.
Heat the butter with the oil in a frying pan and quickly fry the chicken bolts on both sides.
Temper the heat source.
Put the onion rings on the chicken bolts and fry the bolts over a medium heat for about 20 minutes.
Put the white cabbage in a pan and add garlic from the squeezer, curry and stock.
Bring the broth to the boil.
Temper the heat source and let the coals simmer gently for about 5 minutes.
Spread the coals over the plates and scoop the chicken bolts and onion rings on top.
Stir in a little salt with the yoghurt.
The yogurt is served separately in a bowl at this dish.
Spoon some yogurt over chicken and vegetables.