Chicken in Mild Almond Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast fillet (s), diced
- 4 onion (s), finely diced
- 2 tablespoon coriander
- Cardamom, 4 capsules it
- 2 chilli pepper (s), dried
- 5 tablespoon clarified butter or tasteless oil
- 4 tablespoon almond (s) (almond sticks)
- 200 g natural yourt
- 100 g cream
- salt
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Finely crush the coriander, cardamom pods and the chili peppers in a mortar.
- Heat half of the clarified butter or oil in a pan. Add the meat cubes and fry over medium heat, but do not let them brown. Take the meat out again and put in the remaining fat. Briefly sweat the onions in it until translucent. Add the spices and almond sticks and heat everything for another 2 minutes. Puree the almond and onion spice mixture together with 200 ml of water. Then put back in the pan with the natural yoghurt and cream and season with salt. Mix in the meat cubes and cover and let simmer for approx. 45 minutes over low heat.
- Basmati rice goes well with it.
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