Summary

Ingredients

• 500 g minced meat (minced chicken)
• 3 tablespoon oil
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ cumin
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon ginger, mashed
• 1 teaspoon chili powder
• 150 ml tomato (s), pureed
• 0.5 tablespoon ½ spice mix (Garam Masala)
• 300 ml chicken broth
• 100 ml whipped cream
• 1 tablespoon syrup (maple syrup)
• salt and pepper

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Instructions

1. Mix the chicken with a little salt, the cumin and the cinnamon. Shape into small dumplings with damp hands.
2. Chop the onions, finely grate the garlic and puree both in a blender or chopper.
3. Heat the oil in a medium-sized saucepan, add the onion and garlic mixture and sauté until translucent. Add the coriander and chilli powder while continuing to stir. Add the tomato puree and bring to the boil for 3-5 minutes over high heat, stirring constantly. Deglaze with the chicken stock and bring to the boil again. Add the dumplings and let simmer for 10-15 minutes over medium heat. Stir in garam masala and syrup, simmer for another 5 minutes. When the dumplings are done, stir in the cream, season with a little salt and pepper if necessary, and serve.
4. It goes well with rice, chapatis or naan bread.