Nepalese Cardamom Chicken

Name: Nepalese Cardamom Chicken
Total time: 50 min
Yield: 2 Portions
Cuisine: Asian
Ingredients: 300g Chicken breast fillet; 2 Onions; 2tbsp. Rapeseed oil; 2tsp. Tomato puree; 100ml Water; 120g Yogurt; 0.5tsp. Cardamom, ground; 0.5tsp. Turmeric, Ground; 1pinch Chili Extra Hot Granules

40—50 Min

Turmeric, Ground

Cardamom has a mildly warming, eucalyptus-like flavor and is known as a taste of the exotic. And that is exactly what makes this chicken, served with rice and spiced with ground cardamom, such a delicious and aromatic dish. Guests will be begging for the recipe!

Ingredients 2 Portions

300 gChicken breast fillet
2 Onions
2 tbsp.Rapeseed oil
2 tsp.Tomato puree
100 mlWater
120 gYogurt
0.5 tsp.Cardamom, ground
0.5 tsp.Turmeric, Ground
1 pinchChili Extra Hot Granules

Preparation

1
Wash the chicken fillets, pat dry and cut into bite-sized pieces.
2
Peel and roughly dice the onion.
3
Heat the oil in a pan and fry the onions, add the meat and fry briefly. Add the ground cardamom, ground turmeric and chili granules and fry until the aromas develop.
4
Add the tomato puree and fry briefly. Use water to deglaze the pan and allow to simmer for 5–10 minutes until the sauce has developed a smooth consistency.
5
Fold in the yogurt and turn down the heat, as otherwise the yogurt will split.
6
Serve onto plates with rice and enjoy.