Summary

Ingredients

• 500 g chicken breast fillet (s), cut into bite-sized pieces
• 1 tablespoon vegetable oil, neutral
• 2 cloves garlic, cut into pieces
• 2 medium onion (s), cut into pieces
• 50 g almond (s), chopped or sliced
• 2 ½ cm ginger, peeled and roughly chopped
• 100 ml chicken broth
• 0.5 ½ teaspoon, leveled clove powder
• 1 teaspoon, leveled cinnamon
• 1 teaspoon, heaped coriander, ground
• 2 teaspoon, heaped cumin
• 2 pinches chilli
• 1 teaspoon, leveled salt
• 200 g sour cream or crème fraiche
• some water or broth
• coriander green

Print Recipe Pin Recipe

Instructions

1. Puree the garlic, onions, almonds and the ginger with the broth to a fine mass and then mix in all the spices. Add the chicken pieces to the mixture and leave to marinate for at least 30 minutes (but preferably overnight).
2. Put on a large coated pan (with a lid) with a little oil, add the mixture and simmer for about 20 minutes. If it gets too thick or sticky, add a good dash of stock or water.
3. When the meat is done, add a mug of sour cream or créme fraiche, stir well and taste with a little salt. There is also rice and if you want, garnished with fresh coriander greens!