I made this dish on New Year's Eve because it features in the sketch "Dinner for One" by Freddie Frinton and May Warden, which is traditionally put onto heavy rotation in German television on that day.
The actual dish is a lot more soupy than in the picture above, but I didn't want to drown all the colourful ingredients in coconut milk.
Adapted from Indien - Küche und Kultur by Tanja Dusy and Ronald Schenkel
300 g chicken breast, cut into 1/2-inch dice
2 garlic cloves, minced
knob of ginger, grated
2 carrots, diced
400 g (1 can) diced tomatoes
3 Tbsp butter or ghee
1/2 tsp each of chile, turmeric, ground coriander seeds and garam masala
600 ml chicken or vegetable stock
100 ml coconut cream
salt, black pepper
Heat the butter and fry the onions and carrots on medium-low heat for a couple of minutes. Add the chicken, garlic, ginger and all the spices and fry for 30 seconds. Add the stock and let simmer for 45 minutes with a lid on. Stir in the coconut cream, cook for another 5 minutes. Add salt and pepper to taste. Serve on rice.