Chicken Breast in Fennel-Mandarine Curry

Ingredients for 2
2 Chicken Breasts
1 Large fennel or leek
1 Mandarines or Oranges (fresh or canned)
Curry powder
Ground ginger
Ground coriander
Grated Nutmeg
2 Teaspoons of ground almonds or almond flakes
1 Teaspoon of whole flour
2 Spoons of sour cream or creme fraiche

Cut fennel/leek into smaller pieces. Shortly stir-fry fennel/leek in a pan and add some curry powder. Salt chicken breasts and coat them with curry powder. Shortly fry chicken breast in the pan until golden. Add spices and herbs to taste.
You can either cook the meat in a steam cooker for not more than 10 minutes and continue stir-frying the fennel/leek in the pan. Or, you can use the oven. Be sure to add water to the meat so that it won’t dry out.
Once the meat is well down, add ground almonds or almond flakes and mandarines. Add some more water if necessary. Add flour as needed as well as sour cream or creme fraiche.

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