Sweet Chicken – Murgh Korma

Remove the skin from 1 clove of garlic, chop finely and whisk with yogurt and turmeric. Rinse the chicken, carve into 8 pieces and skin. Pour the yogurt mixture over the chicken pieces and marinate in the refrigerator for 48 hours. Turn the pieces to the other side from time to time. Remove the skin from the onion and the remaining garlic cloves and chop them. In a saucepan, heat the oil and sauté the onion and garlic. Add the remaining spices and stir-fry for a few minutes. Stir the cocosette into the clear soup, add it together with the chicken pieces and the marinade to the saucepan and season with salt. Cover and simmer on low heat for about 45 minutes. Just before the end of the cooking time, add the honey and a little more salt if necessary. Blanch the almond kernels and roast them without fat in a frying pan. Garnish the chicken pieces with the almond kernels and bring to the table.

Tip: Stock up on high-quality spices – it pays off!

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