Summary

Ingredients

• 300 g chicken breast
• 1 tuber fennel
• 1 small onion (s)
• 1 clove garlic
• 1 handful basil, fresh (Thai basil)
• 100 g almond (s), round or other nuts
• 300 ml water
• 2 tablespoon olive oil
• 1 tablespoon stock, grained
• 1 pinch (s) ginger powder
• 1 pinch (s) curry, (Thai curry)
• salt and pepper

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Instructions

1. Chop the onion and chop the garlic. Cut the basil into thin strips except for a few beautiful leaves for the garnish. Clean and halve the fennel, then cut into very thin strips. Cut the meat into bite-sized, even cubes or strips.
2. Heat the oil in a pan and fry the onions until translucent, then add the meat. As soon as the meat is lightly browned, add the garlic, fennel, stock and almonds. Keep stirring on medium heat for about 5 minutes. Then add water and let it simmer. Add the spices and, if necessary, additional liquid and simmer for at least 10 minutes over medium heat.
3. When a creamy sauce has formed, take it off the heat and stir in the chopped basil.
4. Let it steep for about 3 minutes and serve. Rice, spaetzle or noodles are suitable as a side dish.