How to make
Marinate the chicken breasts in cream with freshly squeezed lemon juice and cinnamon for 2 hours in the refrigerator.
Then drain them from the marinade (save it), dry and cut them into pieces. Heat oil in a large pan and fry the meat until lightly brown.
Remove it and sauté the onion in the same pan. Add ginger and garlic and stir until lightly browned. Finally, add the curry powder and turmeric.
Add the chicken along with the marinade, tomato sauce, coconut milk, cloves, cardamom and cinnamon to the dish. Season with salt, black pepper and paprika to taste.
Let the meat cook on low heat for about 20 minutes or until the chicken becomes tender.
