Kashmir Chicken

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s) (skinless and boneless)
• 100 g fresh ginger
• 1 tbsp cumin, ground
• 1 tbsp coriander, ground
• 3 carnations
• ¼ tsp cinnamon
• Salt and pepper, ground black
• 6 tbsp oil
• 4 cardamom pods, black
• 2 bay leaves
• 200 g yogurt (10% fat)
• ½ bunch coriander greens, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken breast fillets into medium-sized pieces and finely chop the ginger. Place the meat pieces in a bowl and toss with the cumin, coriander, cloves, cinnamon, a pinch of salt and pepper, and 3 tablespoons of oil. Heat the remaining oil in a saucepan. Toast the cardamom pods and bay leaves for 1 minute. Add the meat pieces and fry for 10 minutes on all sides until golden brown, then season with salt. Stir in the yogurt and 3 tablespoons of water, cover, and simmer over low heat for another 10 minutes. Remove the pan from the heat, add the finely chopped ginger, stir, and let stand, covered, for another 5 minutes. Sprinkle with chopped coriander. Serve with basmati rice.