Chicken fillet "Bombay"

Ingredients for 4 servings:

• 1 piece(s) ginger root, walnut-sized
• 3 tbsp sesame oil
• ½ tsp curry powder
• 1 tsp cumin
• 1 pinch(s) cardamom powder
• 4 chicken fillets, approx. 600 g
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 can chickpeas, 425 ml
• 2 m.-large carrot(s)
• 400 g tomatoes
• 3 tbsp oil
• Salt
• pepper
• Sugar
• 1 tsp vegetable broth, instant
• 200 ml water
• 1 bunch of flat-leaf parsley
• 150 g yogurt (cream)
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Peel and finely grate the ginger. Mix 2 tablespoons of sesame oil, curry powder, cumin, cardamom, and ginger. Wash the chicken fillets, pat dry, and coat with the spiced oil. Let stand for at least 1 hour. Peel and finely dice the onion and garlic clove. Place the chickpeas in a sieve, rinse, and drain. Peel, wash, and slice the carrots. Wash and slice the tomatoes. Heat 1 tablespoon of sesame oil and 1 tablespoon of oil in a saucepan. Sauté the carrots, onion, and garlic. Add the tomatoes and sauté briefly. Add the chickpeas, season with salt, pepper, and 1/4 teaspoon of cumin. Add 200 ml of water and the instant broth. Bring to a boil, then simmer covered for about 8 minutes. Heat 2 tablespoons of oil in a pan and fry the chicken fillets over medium heat for about 6 minutes on each side. Wash and finely chop the parsley. Blend the yogurt with the cornstarch until smooth and stir into the vegetables. Bring to a boil briefly. Season with salt, pepper, and a pinch of sugar. Stir in the parsley. Season the fillets with salt and arrange them on top of the vegetables. Serve with rice, flatbread, or ciabatta.