Indian Chicken Vegetable Curry

Cut chicken breasts into large cubes and mix in a bowl with yogurt. Peel garlic cloves and chop finely. Add garlic, curry paste and soy sauce to the bowl and mix with yogurt. Cover with foil and let rest in a cool place for at least 12 hours. Rinse cilantro, shake dry and chop small. Rinse green beans, trim and cut in half. Rinse carrots, peel and cut lengthwise into thin sticks. Cut baby corn cobs in half lengthwise. Cook baby corn cobs, beans and carrots together in a pot of boiling salted water for 6-8 minutes, drain and rinse with cold water. Blanch tomatoes in a pot of hot water, peel, remove core and cut into small cubes.

The next day, heat peanut oil in a large pan, add chicken with marinade and simmer for 10 minutes. Add diced tomatoes. Crush juniper berries, cloves and coriander seeds in a mortar. Add some of coriander seed mixture to the pan and mix. Peel shallot, chop into small pieces and add to the pan. Simmer for 5 minutes. Add prepared vegetables and heat in sauce.