Chicken Korma

Ingredients for 4 servings:

• 600 g chicken breast
• 1 tbsp extra virgin olive oil
• 4 medium-sized onions (2 red and 2 white)
• 1 tbsp garlic, finely chopped
• ½ tbsp ginger, finely chopped fresh
• 12 cardamom pods, lightly crushed green
• 24 carnations, whole
• 1 stalk(s) cinnamon
• 4 bay leaves
• 2 tsp coriander, ground
• 1 tsp cayenne pepper
• ½ liter yogurt
• 1 tsp sea salt
• ¼ liter crème fraîche
• 1 cup water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

a unique taste experience

Dice the chicken breasts into bite-sized pieces (approx. 2-3 cm). Heat the oil in a large pan and fry the onions, garlic and ginger for about 10 minutes over medium heat. Now add the cardamom, cloves, cinnamon stick and bay leaves and fry, stirring constantly (about 5 minutes). The onions should now be golden brown. Add the coriander and cayenne pepper and fry for 15-20 seconds. Now add 2 tablespoons of yogurt and continue to simmer until the liquid is gone. Then add another 2 tablespoons of yogurt and let it boil down again. Repeat this process until all the yogurt is gone! Add the chicken and sauté for 3-5 minutes. Pour in a cup of water, add salt and stir well. Now reduce the heat and simmer for about 25 minutes. Finally, refine the dish with the crème fraîche, stir in, and set aside, covered. Just before serving, warm it up again briefly!