Indian butter chicken

Ingredients for 2 servings:

• 1 lemon(s)
• 5 cm ginger
• 3 tsp cumin powder
• 6 tsp garam masala
• 1 onion(s)
• 10 g coriander
• 250 g chicken breast
• 120 g basmati rice
• 350 g tomatoes from the can
• 100 g coconut milk
• 400 g chickpeas
• 5 cloves garlic
• 2 tbsp coconut oil
• 1 tbsp coriander seeds, ground
• salt and pepper

Instructions

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

with chickpeas

Peel the garlic, finely grate half and finely chop the rest. Cut the chicken breast into cubes approximately 3 x 3 cm in size and mix well with the lemon juice, the finely grated half of the garlic and 3 teaspoons of garam masala and set aside. Heat a pan and heat the coconut oil until hot, finely chop the onion and sauté, then add the remaining garlic and the finely grated ginger. Reduce the heat, otherwise the garlic and ginger will burn and become bitter. Add the remaining spices (cumin, garam masala, coriander seeds) to the pan and fry briefly. Then add the canned tomatoes and coconut milk, simmer briefly and puree, return to the pan and add the chickpeas and chicken pieces. Depending on the size of the pieces, it will take 10-12 minutes for them to cook. In the meantime, cook the rice according to the package instructions. Optionally, you can stir some butter (about 1 tbsp) into the sauce just before serving and sprinkle the fresh, chopped coriander over it.