Summary

Ingredients

• 1 kg chicken breast fillet (s), diced
• 2 large onions, diced
• 10 cm ginger root, diced
• 2 cloves garlic, diced
• 3 large chilli pepper (s), red
• 2 large lemon (s), squeezed
• 2 teaspoons, heaped cumin, ground
• 2 pinches saffron threads
• 2 teaspoons, heaped coriander, ground
• 800 ml coconut milk
• 2 tablespoons oil
• a bit salt
• 2 small Bunch coriander greens, fresh
• 4 large beefsteak tomatoes, without skin, diced

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Instructions

1. Sear the meat with 1 tablespoon of oil for 3 minutes and season with a little salt, set aside.
2. Now fry the onions with the rest of the oil for 5 minutes. Add the garlic, ginger and chilli. After another 3 minutes add cumin and saffron. Roast briefly and pour coconut milk on top. Bring to the boil and add the tomatoes. Puree everything after 3 minutes. Now season with coriander and lemon juice. Add the meat again and cook for 15 minutes.
3. Sprinkle with fresh coriander before serving