Chicken breast with Indian spices

Ingredients for 4 servings:

• 400 g chicken breast
• 2 tbsp oil
• 30 g butter
• 20 g ghee or clarified butter
• 1 small onion(s)
• 1 bunch of spring onions
• 1 large apple
• 1 cup basmati
• 5 carrots
• 5 small zucchini
• 5 spring onions
• 100 ml white wine, not too dry
• 200 ml cream
• 1 tbsp spice mix (Garam Masala)
• some oil
• some butter
• Salt and pepper, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the chicken into approximately 3 cm cubes and toss in a bowl with 2 tablespoons of oil. Sprinkle with salt, pepper, and garam masala and mix well with the meat. The meat can marinate for a while. Cut the onion into half rings. Cut the spring onion into rings, and finely slice the zucchini and 4 carrots. Wash the apple thoroughly and cut into 12 wedges. Grate one carrot. Wash the rice well and bring to a boil in a pot with twice as much water as rice, a little salt, and the grated carrot. Once the rice is boiling, set aside, cover, and let it simmer for 30 minutes. Heat the ghee in a pan and brown the meat pieces. Remove the pan and fry the onion rings until golden brown. Deglaze with white wine and reduce. Pour in the cream, bring to a boil, and add the browned meat to the sauce. In a second pan, heat some oil and sauté the zucchini and carrot slices with some of the spring onions. Season with salt and pepper, and add a knob of butter. Melt some sugar in a small pan with butter and caramelize the apple slices. Sprinkle the chicken with the spring onion rings and serve on plates along with the rice, vegetables, and apple slices.