Chicken curry with almond flakes and raisins

Ingredients for 4 servings:

• 750 g chicken breast fillet(s)
• 500 ml chicken broth
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 bunch of coriander leaves
• 1 lemon(s)
• 200 g crème fraîche
• 200 g mild yogurt
• 4 tbsp flour
• 3 tbsp curry powder
• 75 g almond flakes
• 100 g raisins
• salt and pepper
• 5 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Mix the flour and curry powder in a sealable bowl. Cut the chicken into bite-sized pieces and add them to the flour and curry mixture. Seal the bowl and shake until the meat is coated all over. Dice the onions and garlic. Squeeze the lemon and set the juice aside. Chop half the coriander and set the rest aside for garnish. Bring the chicken stock to a boil. Slowly toast the almond slivers without oil in a non-stick pan over medium heat. Heat the oil in a (ideally non-stick) pan and sauté the onions and garlic for about 5 minutes until soft. Now add the floured pieces of meat and fry for about 5 minutes until the oil is absorbed. Add the raisins, chopped coriander, and the hot stock. Bring to a boil while stirring, then reduce the heat and simmer for about 15 minutes. When the meat is cooked, remove the pan from the heat and add the toasted almonds. Then mix in the crème fraîche, yogurt, and lemon juice and season with salt and pepper. Return to the heat, but do not let it boil. Once heated, serve the chicken curry and garnish with the remaining coriander. Wild rice goes well with it.