INDIAN CHICKEN WITH RICE
1 cup basmati rice
2 cups water
1 pod cardamom
1 stick cinnamon
1 small star anise
2 cloves
1 tablespoon butter
pinch salt
4 chicken breasts
1 bunch spring onions
1+1 teaspoon butter
1 tablespoon curry powder
1 teaspoon coriander seeds
1 teaspoon cumin
small handful curry leaves [optional]
0.5 can coconut milk
2 tablespoon sliced almonds
small bunch coriander
salt
_ for the rice bring the water together with the spices to a boil
_ in another pan melt the butter on medium heat
_ once melted add the rice and stir until transparent [about 1 minute]
_ pour water, spices and salt over the rice
_ put a lid on and let cook [stir once in a while]
_ cook until all water has evaporated [about 20 minutes]
_ slightly toast the almonds
_ cut chicken into small cubes
_ slice white part of the spring onions
_ crush and mix all spices
_ saute onions [and curry leaves] in 1 teaspoon butter
_ once slightly browned remove from heat
_ melt the rest of the butter and brown chicken from all sides
_ add 1 tablespoon spices and salt
_ add onions and mix well
_ pour in the coconut milk and simmer until chicken is done
[don’t overcook - or the chicken will get dry]
_ taste and season with more spices and salt
_ remove spices from rice and stir well
_ in a soup plate make a crown of rice
_ place the chicken in the middle
_ sprinkle with almonds and roughly torn coriander
INDISCHES HÜHNCHEN MIT REIS
195 g Basmatireis
500 ml Wasser
1 Kapsel Kardamom
1 Stange Zimt
1 kleiner Sternanis
2 Nelken
1 Esslöffel Butter
Prise Salz
4 Hühnerbrüste
1 Bund Frühlingszwiebeln
1+1 Teelöffel Butter
1 Esslöffel Currypulver
1 Teelöffel Koriandersamen
1 Teelöffel Kreuzkümmel
kleine Handvoll Curryblätter [optional]
½ Dose Kokosmilch
2 Esslöffel Mandelblättchen
kleiner Bund Koriander
Salz