Chicken in Curry Sauce with Almonds and Rice

Ingredients

• 2 Cloves of garlic
• 1 dried chili pepper
• 2 cardamom pods
• 1 onion
• 1 walnut-sized piece of ginger
• 2 Cloves of garlic
• 200 g fragrant rice (e.g., jasmine or basmati)
• 600 g Chicken breast fillet
• 3 tbsp oil
• 1 tsp piment (ground)
• 2 tsp cumin (ground)
• 4 Tbsp lime juice
• 150 g whipping cream
• 50 g ground almonds
• 200 ml chicken broth
• Salt
• Pepper

Instructions

1. 1.

   Crush cloves, chili, and cardamom in a mortar. Peel onion, ginger, and garlic; finely chop all.

2. 2.

   Cut chicken into bite-sized pieces.

3. 3.

   Cook rice according to package instructions until al dente.

4. 4.

   Heat oil in a wide pan, sauté onion, ginger, and garlic briefly. Add chicken and cook for about 4 minutes while stirring. Mix crushed spices with piment and cumin. Add lime juice. Stir in cream, almonds, and broth; simmer over low heat until sauce is slightly thickened. Season with salt, pepper, and more lime juice. Serve over basmati rice and sprinkle with coriander leaves.