Chicken Korma

Ingredients for 2 servings:

• 1 onion(s)
• 2 tbsp almond flakes
• 1 tbsp desiccated coconut
• 400 g cream, or half cream and half Cremefine
• 500 g chicken breast fillet(s)
• 1 large tomato(s)
• ½ tsp salt
• ½ tsp paprika powder, mild
• 1 tsp curry powder
• 1 tsp spice mix (garam masala)
• 1 tsp cardamom
• 1 clove(s) garlic
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Recipe from India – mild version

Finely dice the onion and garlic. Cut the chicken breast fillet into bite-sized pieces. Heat a little oil in a pan. Fry the onion and garlic until golden brown. Add salt and curry powder and stir well for about 2 minutes. Add the paprika, garam masala, and cardamom and stir well again. Add the finely diced tomato and stir until the tomato itself is no longer visible. Add the chicken breast fillet and fry for about 5 minutes, stirring constantly to prevent burning. Add the almonds and desiccated coconut, add the cream, and simmer for 10 minutes. Stir occasionally. Add more salt if desired. Serve with rice or naan bread. If you don’t like cardamom or coconut, you can leave it out.