Summary

Ingredients

• 4 chicken breasts
• 1 large onion (s)
• 4 carnation (s)
• 4 cardamom pods
• 3 cloves garlic
• 1 tablespoon ginger puree
• 2 tablespoon vegetable oil
• 1 teaspoon coriander
• 0.25 teaspoon ¼ allspice
• 1 ½ teaspoon cumin
• 0.5 teaspoon ½ turmeric
• 1 teaspoon chilli flakes or fresh chillies
• 1 tablespoon tomato puree
• 75 g almond (s), round
• 250 ml chicken broth
• 200 ml whipped cream
• Salt and pepper, freshly ground

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Instructions

1. Cut the chicken into bite-sized cubes, chop the onions, finely chop the cloves of garlic, crush the cardamom pods and grind them with the cloves in a mortar.
2. Heat the oil in a medium-sized saucepan, sauté the onions and the clove-cardamom mixture and let them turn glassy. Now add the chicken, garlic and the ginger puree and stir-fry for another 4 minutes. Add the remaining spices, stir for a few more minutes, mixing the whole thing very well and simmering. Stir in tomato puree, almond flour, broth and cream one after the other, bring to the boil and then simmer over a low heat for 15-20 minutes until a thick, creamy consistency is achieved.
3. Serve with rice or naan bread.