- Cooking at the table
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01. November 2014
Dry roast coriander, cumin, cinnamon stick and cardamoms in the wok without fat on a low heat until the spices give off an aroma. Then allow to cool and grind to a fine powder in the mortar, small chopper or spice mill. Add the rest and mix well together.
Rub the chicken breast fillet with the marinade, cover and leave to marinate overnight in the refrigerator.
Heat the wok with the fat and fry the marinated chicken breast fillets, turning occasionally.
Serve a colourful herb-blossom salad with carrot strips. The spicy marinated chicken breasts are also great for barbecuing.