Chicken Fillet with Fennel and Cardamom

Cut the chicken fillets lengthwise into strips about 1 cm wide, mix with the curry and 2-3 tablespoons of oil and leave for about 2 hours. Peel and finely dice the garlic and shallots. Halve the chili, remove the seeds and cut into thin strips. Break open the cardamom pods and take out the seeds.

Heat 2-3 tablespoons of oil in a frying pan and stir-fry the lightly salted chicken strips for about 10 minutes, remove and keep warm.

Finely crush fennel seeds and cardamom in a mortar. In the same frying pan, heat 2-3 tablespoons of oil again and sauté the garlic and shallots. Add the fennel and cardamom, fry briefly, extinguish with the whipping cream and allow to bubble up.

Add the chicken to the sauce and simmer for another 10 minutes without the lid. Season with salt and stir in the chili strips. Add chopped cilantro greens to taste.

Serve with baguette bread or long grain rice.

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