Summary

Ingredients

• 8 chicken breast fillet (s)
• 1 onion (s)
• 2 cloves garlic
• Ginger, 2 cm
• 2 tablespoon heavy cream
• liter ⅛ chicken broth
• 1 teaspoon turmeric
• 0.5 teaspoon ½ coriander
• 0.5 teaspoon ½ cumin
• 0.25 teaspoon ¼ cayenne pepper
• 4 tablespoon oil
• 150 g yourt
• salt and pepper

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Instructions

1. Peel the onion, garlic, and ginger; finely dice all three.
2. Season the chicken breasts with salt and pepper.
3. Heat 4 tablespoons oil in a large saucepan over medium-high heat.
4. Fry the chicken breasts for 1 minute on each side until lightly browned, then remove and set aside.
5. Reduce heat to medium and fry the onion, garlic, and ginger for 2-3 minutes until softened.
6. Add the turmeric, coriander, cumin, and cayenne pepper; cook for 1 minute to release the flavors.
7. Add the chicken broth and bring to a vigorous boil.
8. In a small bowl, mix the 150g yogurt with the 2 tablespoons heavy cream until smooth.
9. Stir the yogurt mixture into the broth.
10. Return the chicken breasts to the saucepan with any accumulated juices.
11. Cover and simmer over low heat for 20 minutes until the chicken reaches 74°C (165°F) internal temperature.
12. Serve with rice and a green salad.