Summary

Ingredients

• 80 grams flour
• salt and pepper
• 1 tablespoon cardamom powder
• 1 tablespoon turmeric
• 0.5 tablespoon ½ coriander powder
• 1 kg boneless chicken breast fillet (s)
• 50 ml oil (not olive oil)
• 20 g butter
• 2 large onions, finely diced
• 0.5 tablespoon ½ garlic, chopped
• 1 tablespoon curry powder
• 0.5 tablespoon ½ cumin
• 0.5 tablespoon ½ ginger, chopped
• 1 pinch (s) fennel seeds
• 2 kaffir lime leaves
• 2 chilli pepper (s), finely chopped
• 700 g tomato (s)
• 150 ml poultry stock
• salt and pepper
• 250 g natural yourt
• 2 tablespoon coriander greens, roughly chopped

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Instructions

1. Mix the flour with salt, pepper, cardamom powder, turmeric and ground coriander well. Cut the chicken breast fillet into coarse strips and toss them well in the flour and spice mixture.
2. Heat the oil with the butter and fry the chicken pieces in it on all sides. Remove from the pan and drain a little in a colander.
3. Chop the garlic and onions and fry them in the frying fat of the chicken strips. Add the curry powder, cumin, ginger, fennel seeds, lime leaves, cardamom and chili peppers and fry for a few minutes, then add the tomatoes and deglaze with the chicken stock. Let the creamy boil down (approx. 20-25 minutes).
4. After a while, add the meat again and cook for another 15-20 minutes. Season to taste with salt and pepper.
5. Just before serving, fold in the yogurt and don`t let it boil anymore. Garnish with coriander leaves. Basmati rice goes well with it.