Remove the skin from the onion and chop finely. Remove the ginger from the peel and grate finely. Press the garlic cloves through a press and mix with the ginger.
Heat the oil in a wide pan or possibly in a wok. Sauté the onion in it until translucent. Add the ginger-garlic paste. Season the chicken breasts with salt, add and fry on all sides. Sprinkle with turmeric and garam masala, add the pelati tomatoes and cook the curry on a low fire, uncovered, until the meat is cooked. This takes ten to fifteen minutes, depending on the thickness of the chicken breasts.
Chop the herb leaves and sprinkle over the chicken curry at the end.
Tip: To taste, you can add cooked, peeled and quartered potatoes and just warm.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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