For the chicken curry with ginger, cut the chicken breast fillets into strips. Halve the chili peppers, remove the seeds and cut into narrow strips. Finely chop the ginger and finely dice the onions. Scald the tomatoes with hot water, peel and dice.
Heat the oil and fry the mustard seeds in it until they pop in the frying pan. Add chili strips, curry leaves, ground coriander seeds, and ginger and fry for about 3-4 minutes. Add the chopped onions and continue to fry, stirring, for 5 minutes.
When the onions are lightly browned, add the chili powder, turmeric and chopped tomatoes to the pan and simmer gently, then add the coconut milk. Cook until the curry has a creamy consistency. Heat oil in a second frying pan and fry the chicken strips in it.
Finally, add the meat to the curry, stir and season the chicken curry with ginger together with salt and sugar.
Preparation Tip:
Serve rice or pita bread with the chicken curry with ginger.
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