A kind of tandoori chicken with fennel

Ingredients for 3 servings:

• 400 g chicken breast fillet(s)
• 1 bulb(s) of fennel
• 300 ml tomato puree or diluted tomato paste (preferably with a little white wine)
• 20 cl oil
• 400 g pasta (e.g. fusilli)
• 1 tbsp, crushed coriander powder
• 1 tsp, heaped ginger powder
• 1 tsp, smothered cinnamon
• 1 tsp, heaped paprika powder, hot
• 1 pinch of garlic powder
• 1 pinch(s) pepper, white
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) cumin powder
• 1 pinch of chili powder
• 1 pinch of marjoram
• 1 pinch(s) rosemary
• 1 pinch(s) of sugar
• 1 dashes Soy sauce, dark
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

the classic, somewhat simplified and spicy

Bring a moderate amount of oil to a boil in a saucepan with coriander, ginger, and cinnamon. After about 10 minutes, pour the mixture through a sieve into a pan. Finish frying the chicken with the remaining spices—except for the hot paprika, sugar, and soy sauce (we’ll need these later for the sauce). When the chicken is cooked, remove it from the pan, keep warm, and replace it with the coarsely chopped fennel. Fry the fennel until it reaches the desired consistency (I prefer it not quite al dente). In the meantime, add a little salt and pepper. Finally, stir in the pasta (cooked according to the package instructions), the tomato puree, and the paprika, and season again with salt and pepper. To round it off, use sugar and soy sauce, but be careful! Simmer everything gently until it reaches the desired consistency. Serve with the chicken breast fillets. Note: Purists can, of course, marinate the chicken traditionally with sour cream. In this case, the thighs are recommended, which you should then cut slightly so that the cream can be absorbed better.