Gabrielle Borrmann – A Swabian Recipe for Chicken Curry

Profile Gabrielle Borrmann A Swabian style Indian chicken curry Live Encounters Magazine October 2015

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Swabian Style Indian Chicken Curry by Gabrielle Borrmann

Gabrielle is from the Swabian Tribe, Germany. She lives in a small village called Sonnenbühl – Genkingen, which is part of the Swabian Alb Biosphere Reserve, in the Federal State Baden-Würrtemberg. There are 15 UNESCO biosphere reserves in Germany. According to German law, large-scale cultural landscapes with a rich natural diversity can be declared “biosphere reserves”. They are model regions of great beauty and with a high quality of life that show how business, settlement and tourism can develop further in a forward-looking way in harmony with nature and the environment.

Between work and cooking, Gabrielle spends time grooming and riding her horse named Naomi, a Noriker.

Gabriele's Chicken Curry Swabian Style Live Encounters Magazine October 2015


One chicken, 2 pieces of garlic, a piece of Ginger, ground pepper corns, 2 fresh chillies, 2 tsps of coriander, one tsp of Indian curry powder, one cucumber, 2 tomatoes, one tsp of turmeric powder, salt and one cup of yoghurt.


01. Clean and cut the chicken into 10 pieces after removing the skin and fat.
02. Put the cut chicken in a bowl and mix with one cup of yoghurt.
03. Peel and cut the ginger, garlic, chilies and one cucumber.
04. Put a large tablespoon of sunflower oil into a pot and heat on the stove.
05. Add the cut ginger, garlic, cucumber, a teaspoon of turmeric and coriander, pepper and a teaspoon of Indian curry powder.
06. Add the chicken and mix well on a high flame till the chicken begins to brown.
07. Add a cup of water
08. Cover and let it simmer on a low flame for 15 minutes. Check if the chicken is not sticking to the bottom of the pot. If so, mix and add half cup of water.
09. Cut the tomatoes and place the pieces on the surface of the cooking chicken.
10. Add half cup of water, then cover and leave it to simmer.
11. After ten minutes remove the lid and mix well.
12. Taste the sauce for flavor and add salt accordingly.
13. Check if the chicken is soft and has blended with the sauce.
14. Remove and place in a bowl.
15. Serve with steamed rice, fresh salad and Jever (my favourite beer).

Note: Photograph of chicken curry by Iris Calmbach.


Gabrielle Borrmann : School – Kepler elementary school in Schorndorf, Gottlieb Daimler Junior high school in Schorndorf, Economy high school in Waiblingen. Study 1988-1987 – Study of Geography at the University of Stuttgart minor field of study geology, botanic, rural settlement planning, Sociology Graduated (Diplom Geographie). 1998 Study trip to South America. In 2000 – Training in the area of multimedia. Professional experience 1994-1997 – Collaboration in Germany´s largest public participation procedure at the Academy for Technology Assessment Baden-Württemberg. From 2000-2004 Author for communication media (Lernsoftware). And 2004 – 2015 Marketing and sales distribution sector electronic and Internet.

© Gabrielle Borrmann

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