Ingredients
- 400 g chicken tenders
- 3 tablespoon(s) ghee (clarified butter)
- 3 cloves of garlic
- 2 onions
- 5 cm of ginger
- 1 tablespoon(s) of cardamom
- 2 cloves
- 400 g rinsed basmati rice
- 80 cl of chicken stock
- 1 stick of cinnamon
- 15 cl of coconut milk
- 1 tablespoon(s) flaked almonds
Preparation
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Peel and chop the onions, garlic and ginger. In a mortar, crush the garlic with the onions, ginger, cardamom and cloves.
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In a frying pan, brown the chicken strips in the hot ghee for 5 minutes or until they are golden brown, then add the contents of the mortar and continue cooking for 1 minute.
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Add the rice and brown it for 1 minute, stirring constantly, then add the broth, add the cinnamon stick, cover and cook over low heat for 15 minutes. Add salt and pepper, then pour in the coconut milk.
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Sprinkle with flaked almonds when serving.
