Wanderlust Recipes: The Secret in Passion Fruit: Curry with a Special Flavor


He always cooked with his Indian father at home in a restaurant. As a TV chef, Alex Wahi puts a spin on Indian classics.

If you can’t easily travel the world, then we bring it home. In our new Hungry for the World series, we want to feed your wanderlust. A pleasant moment of travel every week, a recipe, a soundtrack – for a pleasant evening. Or a slightly different break in the home office. But try it yourself…

Waiting for India

Here’s what we’ll do when we get back: First, we’ll go straight to the Gateway of India (on the right in the picture) and just see what’s going on, who’s going on, fill up on the hustle and bustle. Then continue to Leopold Café around the corner, have some masala and then stroll down Marine Drive on the other side of the Colaba Peninsula, also called the Queens-Necklace because the semi-circular street is lit up and twinkles like a necklace.

Alexa Wahi’s Cinnamon Curry Chicken.

Photo: Hubert Schüler

Cinnamon Curry Chicken Recipe

TV Chef Alex Wahi’s Cinnamon Curry Chicken: Ingredients for Two (Cooking time about 15 minutes): 400 g of chicken breast fillet, 1 clove of garlic or 1 teaspoon of garlic in oil (the garlic is finely chopped and put in oil so that it is not always cut fresh). ), 2 tablespoons of vegetable oil, 1 tablespoon of soft vegetable oil, 1 tablespoon of mild curry powder, 100 ml of coconut milk, 4 tablespoons of passion fruit juice, 1 tablespoon of sour cream, 1 teaspoon of brown cane sugar, 1 a pinch of ground cinnamon, salt, 6-8 small mint leaves to taste.

Here’s how it’s done: Cut the chicken into strips. Peel and finely chop the garlic clove. Heat the vegetable oil in a frying pan over medium and fry the chicken strips until cooked through, about 5 minutes, turning halfway through. Reduce the heat, add the garlic and curry powder and stir. Increase the heat slightly, deglaze with coconut milk and passion fruit juice and bring to a boil. Mix sour cream with sugar, sprinkle with cinnamon and salt. If desired, decorate with mint.

Option with pineapple: fry the chicken as described and remove from the pan. Heat 1 tablespoon of vegetable oil in a pan. Cut small red pepper and fry for 2-3 minutes. Add 200 g pieces of fresh pineapple and cook for 1 minute. Then follow the steps above. If desired, instead of ground cinnamon, you can add small cinnamon sticks to the pan with pineapples. A side dish is rice or papadum (a type of chickpea flour cake).

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By the way: Alex Wahi has Indian and German roots. The chef believes that every dish should have a sweet, salty, sour and spicy component. The combination of spicy curry and fruity-sweet, caramel-like sauce gives the dish a very exotic character. For a vegetarian version, the chicken can be replaced with different vegetables such as cauliflower, potatoes, peppers or zucchini. Vegans also don’t use sour cream.

Recipe taken from the book: Alex Wahi: Wahi – Sweet, Sour, Salty, Hot – Cookbook: Becker, Joest Volk Verlag, 192 pages, €28.

Soundtrack to India

Of course: Jai Ho from the Slumdog Millionaire soundtrack

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