Refined almond and fennel strips

Ingredients for 2 servings:

• 300 g chicken breast
• 1 fennel bulb(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 1 handful of Thai basil, fresh
• 100 g almonds, ground or other nuts
• 300 ml water
• 2 tbsp olive oil
• 1 tbsp, leveled stock powder
• 1 pinch of ginger powder
• 1 pinch of Thai curry powder
• salt and pepper

Instructions

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

Finely chop the onion and garlic. Thinly slice the basil, reserving a few leaves for garnish. Clean and halve the fennel, then slice into very thin strips. Cut the meat into bite-sized, even cubes or strips. Heat oil in a pan and fry the onions until translucent, then add the meat. Once the meat is lightly browned, add the garlic, fennel, stock, and almonds. Cook over medium heat for about 5 minutes, stirring. Then pour in the water and simmer. Add the spices and additional liquid, if desired, and simmer over medium heat for at least 10 minutes. When a creamy sauce has formed, remove from the heat and stir in the chopped basil. Let stand for about 3 minutes, then serve. Rice, spaetzle, or pasta are suitable as a side dish.