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Indian Chicken Lababdar | Creamy & Spiced Chicken Skillet
(0)
25 min
Quick
Gurkerl Küche
Feinstes cremiges indisches Chicken Lababdar mit zarter Hendlbrust in einer aromatischen Tomaten-Cashew-Sauce, verfeinert mit gebratenem Paprika und Schlagobers. Serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Side Dish
Rinse the basmati rice thoroughly under running water. Then bring to a boil in 400 ml of lightly salted water, reduce the heat, cover, and let gently simmer for about 12 minutes until tender.
Cut the chicken breast into bite-sized pieces. Wash, deseed, and slice the bell pepper into thin strips. Peel and finely chop the onion, garlic, and ginger. Soak the cashews in a little boiling water for 5 minutes.
Cooking & Simmering
Finely purée the soaked cashews together with the chopped tomatoes in a blender to create a velvety tomato-cashew base.
Chef's tip
For extra aromatic flavour, the chicken can be marinated for 10 minutes with a pinch of turmeric and a little garam masala before searing.
Vegetarian alternative: Instead of chicken breast, the creamy Lababdar sauce can also be prepared wonderfully with diced paneer.
45 min
Quick
