Chicken Breast in Almond Herb Sauce

For the chicken breast in almond herb sauce, cut the chicken into cubes and mix well with the yogurt, turmeric and salt. Marinate in a sealed container for at least 2 hours in the refrigerator (can be overnight).

Mix the grated almonds with 120 ml of lukewarm water and leave to soak for 1 hour. Peel and finely dice the onion and garlic. In a pan with ghee, fry the onion cubes until light, then add cloves, cinnamon stick and the garlic and fry for 1 minute more.

Add the meat with the yogurt mixture and cook while stirring constantly for 5 minutes. Turn down to low heat, stir in the almond mixture and season with salt and pepper.

Cover and simmer for 20 minutes, stirring occasionally. Stir in the cream and continue to simmer for 10 minutes. Meanwhile, finely chop the herbs (there should be about 6 tablespoons of parsley and 2 tablespoons each of mint and dill), add to the no longer boiling dish and mix well.

Arrange the chicken breasts in almond herb sauce and serve.

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