Chicken in Ginger-Karry Sauce (Bålmad)

Ingredients for Chicken in Ginger-Karry Sauce (Bålmad)

Instructions for Chicken in Ginger-Karry Sauce (Bålmad)

To prepare the Chicken in Ginger-Karry Sauce (Bålmad) recipe, please follow these instructions:

Thoroughly heat the cast iron casserole before use, pour as much as possible. A little water at the bottom so it does not get too hot for fire.

The onions are chopped roughly and browned in a good oiled dish. Then fry the chicken, cut into suitable pieces until they are white / light golden. Add if necessary. A little more oil so the meat does not burn.
While the meat is sliced, cut all vegetables, seasonings (roughly) in rough slices, garlic and ginger chops also slightly coarsely. Add with water, chicken, cream and curry.
Let the dish simmer for approx. 20 min. Then add coarsely chopped apples and spinach, let the dish boil a little longer. Taste and server.

I used oregano and lemon balm this time, as that was what I found in the garden, but of course, it can also be used.

tips:
The court does not harm at all to stand and simmer anymore. The second portion actually tasted better, the dish was allowed to cook a little more.