Chicken Kathi style

Ingredients for 4 servings:

• 3 chicken breasts
• 6 cardamom pods, green
• 8 carnations
• 1 ½ stalk(s) cinnamon
• 1 large onion(s)
• 1 piece(s) ginger, approx. 4 cm (also works without)
• 2 cloves garlic
• 1 can of chopped tomatoes (440 g)
• 1 ½ tsp cumin powder
• ¾ tsp chili powder
• ½ tsp brown sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

easy Indian cooking

Rinse the chicken breasts in cold water and trim off any remaining fat. Crush the cardamom pods, roast them with cloves and cinnamon in a pan without oil until aromatic. Pour in 400 ml of water, season with salt and pepper. Add the chicken breasts and bring to a boil. Then cover and simmer over low heat for 1 1/2 hours. Meanwhile, peel the onions, halve them, and finely slice them. Place them in a bowl. Peel and finely chop the ginger and garlic, and place them in a bowl. Once cooked, remove the chicken and let it cool. Heat the oil in a pan and fry the onions until light brown, then add the ginger and garlic and fry briefly. Add the tomatoes, ground cumin, chili powder, and sugar and cook for 4-6 minutes, stirring, until the tomatoes turn dark red. Tear the meat apart and add it. Simmer over low heat until the meat is nicely coated in the sauce. Tip: It shouldn’t be too runny, but also not too dry. If it’s too dry, you can add a little more of the cooking broth. This goes well with: naan bread and cucumber-tomato raita (you can also find the recipes on my homepage/profile). Check out my homepage: http://whdlblog.jimdo.com/