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🍽️ Creamy Spiced Chicken Curry

541 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 1 onion
• 2 garlic cloves
• 10 g ginger
• 1 green chili pepper
• 3 cardamom pods
• 3 cloves
• 2 tbsp ghee (or clarified butter)
• 1 tsp ground coriander
• 1 pinch ground allspice
• 1 tsp cumin
• 1 tsp turmeric
• 80 g ground almond kernels (peeled)
• 250 ml poultry broth
• 200 ml whipping cream
• salt

Instructions

1. 1. Rinse the chicken under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small, bite-sized cubes.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Peel the ginger and grate it finely.
5. 5. Rinse the chili, optionally remove the seeds, and chop it finely.
6. 6. Cut open the cardamom pods and remove the small seeds inside.
7. 7. Grind the cardamom seeds together with the cloves into a fine powder using a mortar.
8. 8. Heat the ghee in a large pot.
9. 9. Sauté the chopped onions in the hot ghee.
10. 10. Add the ground spices (cardamom and cloves) and fry them briefly.
11. 11. Add the chicken, garlic, and grated ginger.
12. 12. Fry everything while stirring for 3 to 5 minutes.
13. 13. Add coriander, allspice, cumin, and turmeric.
14. 14. Fry the spices for another 2 to 3 minutes.
15. 15. Stir the almonds into the mixture.
16. 16. Pour in the broth.
17. 17. Stir in the cream.
18. 18. Bring the sauce to a boil.
19. 19. Simmer the curry on low heat for about 20 minutes until it becomes creamy.
20. 20. Season the curry with salt to taste.
21. 21. Serve the curry with basmati rice.

Nutrition per serving

• kcal: 541
• Protein: 45 g · Fett/Fat: 38 g · Carbs: 5 g