Summary

Ingredients

• 500 g chicken breasts
• 1 pumpkin (se), (about 600-700g), e.g. butternut
• 3 tablespoon oil (e.g. peanut)
• 2 red pepper (s)
• 1 piece (s) ginger
• 2 cloves garlic
• 4 tablespoon raisins
• 100 g almond (s) (pens)
• 1 eggplant (s)
• 1 stick cinnamon
• 5 carnation (s)
• 8 cardamom capsules, including the grains
• 1 tablespoon coriander, whole
• 1 tablespoon cumin
• 1 tablespoon mustard seeds, black
• 1 tablespoon spice mix (Garam Marsala)
• 1 onion (s)
• 1 liter chicken broth
• Chili powder, ground, to taste
• possibly honey

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Instructions

1. Toast all the spices except the Garam Marsala and the cumin in a hot pan until they smell good.
2. Then add the oil, finely chopped onion, ginger and garlic and roast too. Add the pumpkin, aubergine and pepper cubes a little later and roast.
3. When the vegetables are nicely browned, deglaze with the broth (only half of them at first) and add the cumin.
4. Cook the whole thing until everything is soft. In the meantime, finely grind half of the almonds.
5. Now turn the heat down to a very low level and add the diced chicken, the raisins, almonds and the Garam Marsala and leave to stand for 10 minutes. Possibly add stock.
6. Season to taste with chilli and honey and serve with basmati rice.
7. Tip: mix in a few tablespoons of coconut flakes 5 minutes before the end of the cooking time