Summary

Ingredients

• 500 g chicken breast
• 1 onion (s)
• 2 tablespoon tomato paste
• 50 g cashew nuts
• 2 teaspoon garam masala
• 2 cloves garlic
• 1 tablespoon lemon juice
• 0.25 teaspoon ¼ turmeric, ground
• 2 teaspoons salt
• 1 tablespoon yogurt
• 2 tablespoon sunflower oil
• 50 g apricot (s), dried
• 300 ml chicken broth
• 400 g canned chickpeas
• Coriander, fresher

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Instructions

1. Cut the chicken breast into bite-sized pieces. Finely puree the yogurt, onion, garlic, tomato paste, cashew nuts, lemon juice, garam masala, turmeric and salt (with the magic wand / mixer).
2. Cut the dried apricots into small pieces.
3. Put the oil in a non-stick pan and fry the puree for 2 minutes over medium heat.
4. Add the chicken breast and dried apricots and stir-fry for 5 minutes. Then add the broth. Drain the chickpeas and add to the curry. Simmer for 15 minutes, stirring occasionally. Sprinkle with fresh coriander to serve.
5. We have basmati too.