Chicken Curry

Ingredients

• 600 g Chicken breast fillet
• 1 onion
• 2 Garlic cloves
• 10 g ginger
• 1 Green Chili Pepper
• 3 cardamom pods
• 3 Cloves
• 2 tbsp ghee (or clarified butter)
• 1 tsp ground coriander
• a pinch ground allspice
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp tomato paste
• 80 g ground almonds (peeled)
• 250 ml poultry broth
• 200 ml heavy cream
• Salt
• coriander leaves (for garnish)
• 200 g basmati rice

Instructions

1. 1.

   Rinse the meat, pat dry and cut into bite‑sized pieces. Peel and finely chop the onion and garlic. Peel and grate the ginger. Rinse the chili, deseed if desired, and finely chop. Split the cardamom pods and release the seeds. Crush the cardamom and cloves together in a mortar.

2. 2.

   Heat the ghee in a large pot and sauté the onions. Add the cardamom‑clove mixture and cook briefly. Add the meat, garlic, and ginger and stir‑fry for 3–5 minutes. Then add coriander, allspice, cumin, and turmeric and continue cooking for 2–3 minutes. Pour in tomato paste, almonds, and broth. Stir in the cream and bring to a boil. Reduce heat and let simmer gently for about 20 minutes until thickened. Season with salt and serve garnished with coriander leaves.

3. 3.

   Serve with basmati rice.