For the chicken curry, dice the onion and garlic. Core tomatoes and cut into quarters. Finely chop the chili. Cut meat into 1 cm cubes, salt, pepper and fry in oil.
Add onions and garlic and fry briefly. Add new spices, coriander, curry and paradeis pulp. Add cinnamon and chili peppers and fry briefly.
Pour in soup and coconut milk. Steam the ragout over medium heat for about 45 minutes. 5 minutes before the end, add the tomatoes and parsley.
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