Summary

Ingredients

• 1 onion (s)
• olive oil
• 2 chicken breast fillet (s)
• 1 bunch carrot (s) (large bunch)
• 1 bunch spring onion (s)
• salt
• Pepper, freshly ground
• 200 ml chicken broth
• 200 ml sweet cream or milk
• Coriander, ground
• Ground cumin
• Curry powder
• Dill, chopped

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Instructions

1. Peel the onion, cut into cubes and brown in a little olive oil in a saucepan until golden. Dice the chicken breast fillets, add and fry until lightly. Peel the carrots and cut into slices. Add and sweat briefly. Then clean the spring onions, cut into rings and add. Season everything vigorously with salt and freshly ground pepper. Deglaze with the chicken stock and fill up with sweet cream or milk. Season with ground coriander, ground cumin and curry powder (I use the “English Style” from Fuchs). It is best to start with a good pinch of everything, later you can add seasoning to taste. Then add some chopped dill (dried or fresh) and put the lid on the pot. Simmer over low heat for about 20 minutes. Stirring occasionally. At the end, season again to taste with the oriental spices and as required. Serve hot.
2. Flatbread is enough to top up the delicious broth with.
3. Two tips at the end: Be sure to use bunched carrots with green. They taste much more aromatic than those packed in plastic.
4. You can use milk instead of cream. This makes the dish less fat, but it can happen that the sauce flocculates a bit - but this does not detract from the good taste.