Summary

Ingredients

• 1 lemon (s)
• 5 cm ginger
• 3 teaspoons cumin powder
• 6 teaspoon garam masala
• 1 onion (s)
• 10 g coriander
• 250 g chicken breast
• 120 g basmati rice
• 350 g canned tomato (s)
• 100 g coconut milk
• 400 g chickpeas
• 5 cloves garlic
• 2 tablespoon coconut oil
• 1 tablespoon coriander seeds, ground
• salt and pepper

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Instructions

1. Peel the garlic, grate half of it finely and chop the rest. Cut the chicken breast into 3 x 3 cm cubes and mix well with the lemon juice, the finely grated half of the garlic and 3 teaspoons of Garam Masala and set aside.
2. Heat a pan and let the coconut oil get hot in it, cut the onion into small pieces and sauté, then add the remaining garlic and the finely grated ginger. Reduce the temperature, otherwise the garlic and ginger will burn and become bitter.
3. Then add the remaining spices (cumin, garam masala, coriander seeds) to the pan and fry briefly. Then add the canned tomatoes and coconut milk, simmer briefly and puree, return to the pan and add the chickpeas and chicken pieces. Depending on the size of the pieces, it takes 10-12 minutes to cook.
4. In the meantime, cook the rice according to the instructions on the packet.
5. You can optionally stir a little butter (approx. 1 tablespoon) into the sauce just before serving and sprinkle with the fresh, chopped coriander.