My best chicken dish

Ingredients for 4 servings:

• 1 kg chicken breast
• 2 m.-sized onion(s)
• 200 ml cream
• 250 ml chicken broth
• 2 tbsp tomatoes, pureed
• 2 cup(s) rice, large
• 4 cup(s) water, large
• 2 tbsp oil (sunflower oil)
• 1 tbsp cardamom pod(s)
• cumin
• Allspice
• 1 tsp cloves
• coriander
• turmeric
• 1 small chili pepper(s), dried
• 1 piece(s) ginger root
• 2 garlic cloves
• Spice mix (Chinese spice)
• Salt
• 100 g ground almonds
• n. B. cornstarch

Instructions

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

the spices make it

Cut the meat into goulash-like cubes. Finely dice the onion. Crush the cloves and cardamom in a mortar. Heat a pan gently. Roast the spice mix in 2 tablespoons of sunflower oil, add the onions, and simmer over low heat for 10 minutes. Crush the remaining spices, except for the Chinese spice, in a mortar. Place a large pot over high heat. Sprinkle in the rice and fill with 4 cups of water. When it starts to boil, sprinkle in the salt and Chinese spice, reduce the heat to low, cover, and after about 20 minutes, you’ll have fluffy rice. While the rice is cooking, add the meat to the onions, mix well, and fry briefly over high heat. Reduce the heat to medium, add the spice mix, and sauté for two minutes. Then grate in a small bulb of fresh ginger. Crush two cloves of garlic, finely chop, and add them, along with the almonds. Sauté for another two minutes. Then pour in the passata, broth, and cream. Reduce the heat slightly and simmer for 15 minutes. If the sauce isn’t thick enough, you can thicken it with cornstarch mixed with a little water.