Indian Chicken Korma

Ingredients for 4 servings:

• 4 chicken breasts
• 1 large onion(s)
• 3 cloves garlic
• 4 cardamom pods
• 4 carnations
• 2 tbsp vegetable oil
• 1 tbsp ginger paste (ginger puree)
• 1 tsp coriander
• ¼ tsp all-spice
• 1 ½ tsp cumin
• ½ tsp turmeric
• 1 tsp chili flakes or fresh chilies
• 1 tbsp tomato puree
• 75 g almond flour
• 250 ml chicken broth
• 200 ml whipped cream
• Salt and pepper, freshly ground

Instructions

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

Cut the chicken into bite-sized cubes, finely chop the onion, finely chop the garlic cloves, crush the cardamom pods and grind them with the cloves in a mortar and pestle. Heat the oil in a medium saucepan, sauté the onions and the clove-cardamom mixture until translucent. Now add the chicken, garlic, and ginger puree and cook for another 4 minutes, stirring constantly. Add the remaining spices, stir for a few more minutes, mixing thoroughly, and bring to a boil. Stir in the tomato puree, almond flour, stock, and cream, one at a time, bring to a boil, and then simmer on low heat for 15-20 minutes, until thick and creamy. Serve with rice or naan bread.