Per serving approx. 657 kcal/2759 kJ
122 g P, 9 g F, 18 g CH
Ingredients:
Serves 4
3–4 tbsp sunflower oil ½ tsp cardamom seeds, fennel and dill seeds per
serving 2 pieces cassia or 2 cinnamon sticks 1 tsp cumin powder 3 star
anise.
4 cloves of garlic
1 piece ginger (approx. 3 cm) 4 tomatoes
1 red chilli
2 kg chicken breast fillet 1 tsp cumin
1 tsp coriander powder 1 tbsp mild curry powder 1 tbsp garam masala
1 tsp turmeric powder
300 g potato, cooked and chopped 300 g carrot, cooked and chopped
200 g sliced courgettes
Method:
Heat the oil in a roasting pan. Add the cardamom seeds, fennel and
dill seeds, cassia or cinnamon, cumin and star anise and sauté. Do
not allow the spices to turn brown.
Peel the garlic and ginger, chop finely and add. Wash 2 tomatoes
and the chilli. Remove the seeds from the chilli and roughly chop the
tomatoes and chilli. Add to the roasting pan and heat through.
Add the chicken breast fillets. Sprinkle with the cumin, coriander,
curry powder, garam masala and turmeric.
Cover the pan and cook for approx. 25 minutes, stirring occasionally.
Mix the chopped vegetables in with the meat and heat through.
Cut a cross in the remaining tomatoes, remove the stems, blanch the
them in boiling water, peel and cut into small dice. Sprinkle the diced
tomatoes over the meat and vegetables.
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