دجاج بالكاري

We peel the tomatoes and then chop them.

Boil the carrots and peas until cooked.

Fry the potato pieces in a little oil until golden, then set aside.

Sauté the chopped onion in vegetable oil in a pot over medium heat until soft.

Add the chopped tomatoes and spices (curry, garam masala, salt, and black pepper) and stir well.

Add the tomato paste and Maggi if desired, and let the mixture simmer for 20 minutes over low heat.

Gradually add water or chicken broth as needed to adjust the consistency, stirring well.

Blend the mixture with a hand blender until smooth.

In another pan, sauté the chicken pieces in a little oil with salt, pepper, curry, and garam masala until cooked.

Add the cooked chicken pieces to the sauce.

Add the cooking cream and stir well.

Add the boiled peas, carrots, and fried potatoes to the mixture.

Let the mixture boil briefly until all ingredients are combined and the sauce is thickened; adjust the consistency with water if needed

Serve hot with white rice and garnish with fried cashews and parsley.