Ingredienst for 4 Portions
4 Chicken breasts
1 large Onion (s)
4 Clove (s)
4 Cardamom - Capsules
3 toe / s Garlic
1 tbsp Ginger - mashed
2 tablespoons Oil (vegetable oil)
1 tsp Coriander
¼ tsp Allspice
1 ½ tsp Cumin (Cumin)
½ tsp Turmeric
1 tsp Chili - flakes or fresh chilli
1 tbsp Tomato (n) - mashed
75 g Mandel (s), ground
250 ml Chicken broth
200 ml Whipped cream
Salt and freshly ground pepper
Preparation
The chicken meat cut into bite-sized cubes, chop the onion, chop the garlic finely, crush the cardamom pods and cloves in a mortar with the small ground.
Heat the oil in a medium saucepan, let onions, cloves, cardamom and sauté mixture is to be transparent. Now add the chicken, garlic and ginger puree and cook another 4 minutes, stirring. The other spices to give continue stirring for several minutes while leaving the whole, very good mix and simmer. Tomato puree, almond flour, broth and cream, stir in turn, bring to a boil and let simmer on low heat then 15-20 minutes until a thick, creamy consistency.
Serve with rice or naan bread.
Preparation time: 40 min
