Indian Chicken Korma

Ingredients for 3 servings:

• 500 g chicken breast fillet(s), cut into bite-sized pieces
• 1 tbsp vegetable oil, neutral
• 2 cloves garlic, cut into pieces
• 2 m.-sized onion(s), cut into pieces
• 50 g almond(s), chopped or sliced
• 2 ½ cm ginger, peeled and roughly chopped
• 100 ml chicken broth
• ½ tsp, leveled clove powder
• 1 tsp, smothered cinnamon
• 1 tsp, heaped coriander, ground
• 2 tsp, heaped cumin
• 2 pinches of chili
• 1 tsp, leveled salt
• 200 g sour cream or crème fraîche
• some water or broth
• n. B. Coriander leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Blend the garlic, onions, almonds, and ginger with the stock until smooth, then stir in all the spices. Add the chicken pieces to the mixture and let it marinate for at least 30 minutes (preferably overnight). Heat a little oil in a large, lidded, nonstick pan, add the mixture, and simmer for about 20 minutes. If it becomes too thick or sticks, add a good splash of stock or water. Once the meat is cooked, add a cup of sour cream or crème fraîche, stir well, and season with salt. Serve with rice and, if you like, garnish with fresh coriander!