Summary

Ingredients

• 500 g chicken fillet (s)
• 2 cup basmati rice
• 0.5 ½ bulb ginger
• 1 chilli pepper (s)
• 6 cloves garlic
• 1 large onion (s)
• 1 turmeric root
• 1 teaspoon Szechuan pepper
• Nutmeg, grated
• 2 tablespoon parsley, chopped
• salt
• 6 cardamom pods
• 2 tablespoon tomato paste
• 1 tablespoon ghee
• 2 tablespoon curry powder
• 165 ml coconut milk
• 0.25 liter ¼ chicken broth
• 1 tablespoon, heaped almond chips

Print Recipe Pin Recipe

Instructions

1. Chop the onion, garlic, ginger, turmeric and chilli into small pieces. Crush the cardamom pods in a mortar and remove the hard shells. Grind the Szechuan pepper in a mortar. Cut the chicken fillet into bite-sized pieces and set aside.
2. Bring the rice to the boil in the same amount of water, reduce immediately to the lowest level and let it steep.
3. Heat oil in a pan. Steam the onion, garlic, turmeric and ginger for approx. 10 minutes until translucent. Add the almond slivers, Szechuan pepper, tomato paste, curry, cardamom and nutmeg. Deglaze with a little chicken stock and add the coconut milk. Let something go. Salt the sliced chicken, place in the pan, stir well and let stand for a few minutes. If the dish is too dry, add some chicken broth. Mix with 1 tablespoon parsley and ghee.
4. Arrange the dish on a bed of rice, garnish with parsley and a little ghee and serve immediately.
5. Be careful when using Szechuan pepper. The dosage is very individual, as the pepper has a very unconventional aroma. It is better to dose carefully the first time. Once you`ve got the taste, you`re crazy about the aroma.