Summary

Ingredients

• 1 kg chicken breast
• 2 medium onion (s)
• 200 ml cream
• 250 ml chicken broth
• 2 tablespoon tomato (s), happened
• 2 cup / s rice, large
• 4 cup / s water, large
• 2 tablespoon oil (sunflower oil)
• 1 tablespoon cardamom pod (s)
• cumin
• pimento
• 1 teaspoon clove (s)
• coriander
• turmeric
• 1 small chilli pepper (s), dried
• 1 piece (s) ginger root
• 2 cloves garlic)
• Spice mixture (Chinese spice)
• salt
• 100 g almond (s), round
• cornstarch

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Instructions

1. Cut the meat into goulash-like cubes. Cut the onion into fine cubes.
2. Crush the cloves and cardamom in a mortar. Gently heat a pan. Roast the spice mixture in 2 tablespoons of sunflower oil, add the onions and stew on a low heat for 10 minutes.
3. The remaining spices, except for the Chinese spice, also crush in a mortar.
4. Put a large saucepan on full heat. Sprinkle in the rice and fill up with 4 cups of water. When it starts to boil, sprinkle in salt and Chinese spices, turn the heat to the lowest level, put the lid on and after about 20 minutes you will have a fluffy rice.
5. While the rice is cooking, add the meat to the onions, mix well and fry briefly over full heat. Reduce the heat to medium again, add the spice mixture and cook for two minutes. Then grate a small tuber of fresh ginger. Crush two cloves of garlic, cut into small pieces and also add the almonds. Braise for another two minutes. Then pour the tomatoes, the broth and the cream on top. Reduce the heat a little and simmer for 15 minutes.
6. If the sauce is not creamy enough, it can be thickened with cornstarch mixed with a little water.