Cut the poultry into pieces of about 5 cm and fry evenly in oil, then keep warm.
Prepare the onion, garlic and ginger into a paste using a hand mixer.
Cook this paste in the same saucepan in which the poultry was sautéed until golden brown. Add the cayenne pepper, almond flour, turmeric and coriander, stirring to combine.
Add the poultry pieces one more time and fill up with 250 ml of water.
Cover the saucepan halfway and simmer on low heat for about half an hour until the meat is tender.
Add crème fraîche, garam masala and the quartered eggs. Also cook briefly and then arrange in a warm serving bowl. Garnish with the almond flakes, lime slices and herb sprigs.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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