Spicy Chicken Curry with Almonds

Wash the chicken, pat dry, and take off the skin. Chop into bite sizes.

Peel the potatoes and grate them.

Peel the onions and garlic, cut the onions into strips and finely chop the garlic.

Fry the chicken in hot oil. Add the onions, garlic and almonds and cook for a short time. Add the curry, potatoes and chili threads and deglaze with the poutry broth. Cover and let it simmer for about 30 minutes. If you wish, you can add extra broth. Add chopped parsley when done cooking. Season with salt.