Kashmiri chicken

Ingredients for 2 servings:

• 300 g chicken breast fillet(s), diced
• 1 bunch of spring onions, cut into rings
• 15 g butter or ghee
• 100 g cashew nuts, preferably unsalted
• 2 clove(s) garlic, squeezed
• 1 piece(s) ginger, (approx. 2x2x3 cm) chopped
• 1 chili pepper(s), chopped
• 200 g cream
• 1 stalk(s) cinnamon
• 2 tsp coriander seeds
• 1 tsp cumin
• 2 carnations
• 3 grains of allspice
• 1 cardamom pod(s)
• n. B. water

Instructions

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

creamy Indian chicken curry with cashew nuts

First, scrape out the cardamom pod and toast it in a small pan with the coriander seeds, cumin, allspice, and cloves until the essential oils release. Then finely grind the spices in a mortar and pestle. Meanwhile, melt the butter in a pan and briefly fry the ginger, chili, and spring onions. Next, add the diced chicken breast and the spices and fry until the meat is almost cooked through. Then add the cream, cashew nuts, garlic, and cinnamon stick and let everything simmer. If there’s not enough liquid, just add a little water now and then. The dish is basically ready, but it will be even better if you give it a little more time to simmer so the spices can develop better. This goes wonderfully with rice.