Aromatic Cardamom Chicken

with Raisins and Almonds

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low-carb
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low-carb
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Instructions

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1 Season chicken

Chop the chicken roughly and add it to a bowl. Add the cardamom, turmeric, chilli (adjust to your taste), garam masala and ginger powder. Mix well and set aside.

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2 Prep and fry

Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of olive oil. Add the onion and fry with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.

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3 Add chicken

Add the seasoned chicken to the pan. Fry for 2 min further. The chicken doesn't need to be cooked at this point.

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4 Add and simmer

Add the chopped tomatoes, measured water, chicken stock cube, honey, raisins, cinnamon stick and black pepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Simmer (don't boil) for 10 min, stirring occasionally.

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5 Serve

Meanwhile, chop the almonds.  Once ready, check the seasoning of the cardamom chicken. Season with salt and pepper to taste. Divide among bowls and garnish with the chopped almonds and a dollop of natural yogurt (see pro tip).

Tips for fussy eaters

Prepare two batches and keep one of them mild by leaving the chilli powder out.

Pro tip

In need of carbs? Serve with couscous, quinoa, rice, Arabic bread or crusty baguette!

Enjoy this wonderful mix of spices with a touch of sweetness!

Cooking Time: 30 min

Cals 580.5 · Prot 56.4 · Carbs 48.8 · Fat 19.9

Ingredients

Number of people

For chicken stew

Chicken breast 400.00 Grams
Cardamom powder 2.00 Grams
Turmeric powder 2.00 Grams
Chilli powder 2.00 Grams
Garam masala powder 4.00 Grams
Ginger powder 2.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 3.00 Tbsp
Salt 0.50 Tsp
Chopped tomatoes 400.00 Grams
Water 100.00 ML
Chicken stock cube 1.00 Pieces
Honey 20.00 Grams
Golden raisins 30.00 Grams
Cinnamon stick 1.00 Pieces
Black pepper 0.50 Tsp

To serve

Almonds whole 40.00 Grams
Natural yogurt 170.00 Grams

Enjoy this wonderful mix of spices with a touch of sweetness!

Cooking Time: 30 min

Cals 580.5 · Prot 56.4 · Carbs 48.8 · Fat 19.9

Instructions

photo

1 Season chicken

Chop the chicken roughly and add it to a bowl. Add the cardamom, turmeric, chilli (adjust to your taste), garam masala and ginger powder. Mix well and set aside.

photo

2 Prep and fry

Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of olive oil. Add the onion and fry with a pinch of salt for 5 min. Add the garlic and fry for 2 min further.

photo

3 Add chicken

Add the seasoned chicken to the pan. Fry for 2 min further. The chicken doesn't need to be cooked at this point.

photo

4 Add and simmer

Add the chopped tomatoes, measured water, chicken stock cube, honey, raisins, cinnamon stick and black pepper. Bring to a light simmer, cover with a lid and reduce the heat to low. Simmer (don't boil) for 10 min, stirring occasionally.

photo

5 Serve

Meanwhile, chop the almonds.  Once ready, check the seasoning of the cardamom chicken. Season with salt and pepper to taste. Divide among bowls and garnish with the chopped almonds and a dollop of natural yogurt (see pro tip).

Tips for fussy eaters

Prepare two batches and keep one of them mild by leaving the chilli powder out.

Pro tip

In need of carbs? Serve with couscous, quinoa, rice, Arabic bread or crusty baguette!

Ingredients

Number of people

For chicken stew

Chicken breast 400.00 Grams
Cardamom powder 2.00 Grams
Turmeric powder 2.00 Grams
Chilli powder 2.00 Grams
Garam masala powder 4.00 Grams
Ginger powder 2.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 3.00 Tbsp
Salt 0.50 Tsp
Chopped tomatoes 400.00 Grams
Water 100.00 ML
Chicken stock cube 1.00 Pieces
Honey 20.00 Grams
Golden raisins 30.00 Grams
Cinnamon stick 1.00 Pieces
Black pepper 0.50 Tsp

To serve

Almonds whole 40.00 Grams
Natural yogurt 170.00 Grams
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