Summary

Ingredients

• 500 g chicken breast fillet (s)
• 1 onion (s)
• 1 pointed cabbage
• 5 medium potato (s)
• 100 ml cream
• some oil for frying
• Coriander, ground
• Curry powder
• Cayenne pepper
• Ginger powder
• salt
• possibly guar gum or other sauce binders
• 1 cup water

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Instructions

1. Wash, dry and cut the chicken into cubes. Peel and roughly dice the onion. Clean the pointed cabbage and cut into strips approx. 2 cm wide.
2. Lightly fry the chicken cubes in portions in a little oil without any spices, then take them out of the pot and set aside. Sweat the onion in the pan until translucent, add the cut pointed cabbage, stir in about 1 teaspoon of ground coriander and simmer everything for about 5 minutes on a low heat.
3. Deglaze with 1 cup of water and add the chicken. Season with about 1 teaspoon of curry. Let simmer for another 10 minutes.
4. In the meantime, peel and dice the potatoes and cook separately in salted water. Now season the vegetables with the spices. Be careful with the cayenne pepper! Add the cream and add a little salt.
5. Drain the potato cubes and mix with the vegetables. Finally add the ginger, otherwise it will quickly lose its aroma. If you like, you can thicken the broth a little.