In a frying pan hot place 1 CDA of infused olive oil pepper and cardamom and seal the breast on both sides and cook until browned, then cover so that cooking inside. Remove and set aside.
Cut chicken into small cubes, bring them back into the frying pan, Add coconut milk, minced ginger, Curry in powder, the rose water and lead to fire until they reduce their volume and is completely permeate the chicken. Serve in ramekins, Garnish with peeled almonds, threaded, with petals of roses, cut into chiffonade and whole petals for decoration.
Recipes easy to https://recetasdecocinafaciles.NET /