Summary

Ingredients

• 500 g chicken breast, diced
• 4 onion (s), cut into rings
• 1 tablespoon garlic, finely chopped
• 1 ½ tablespoon ginger, finely chopped
• 1 stick cinnamon
• 4 cardamom pods, green
• 1 tablespoon salt
• 1 teaspoon cayenne pepper or chilli
• 1 tablespoon ground cumin
• 4 tomato (s), finely chopped
• 0.5 liter ½ water
• 2 tablespoon coriander greens, chopped
• 0.5 tablespoon ½ turmeric
• possibly crème fraîche or sour cream

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Instructions

1. Fry the chicken briefly in the oil on all sides, then remove from the pan. In the same pan, braise the onion rings for 15 minutes over a low heat. Add the garlic, ginger and the spices, fry everything together for 5 minutes.
2. Now the meat can be added again. Mix in the tomatoes and add the water. Put the lid on and let everything simmer for about 30 - 45 minutes on a low flame, until the liquid is nice and creamy - remove the lid 10 minutes before the end of the time. Finally, mix in the fresh coriander leaves.
3. If you like, you can refine the dish with 1 - 2 tablespoons of sour cream, creme fraiche, etc. Basmati rice goes well with it. If you prepare the dish 2 - 3 hours, or a day earlier, it will taste even better.