This is pretty easy and tasty. (I've tweaked the original a bit) I generally make double batch as it freezes well.

4 skinless boneless chicken breasts
½ cup finely diced yellow onion
1 heaping tsp. finely chopped garlic and ginger
2 green cardamom pods (split open)
6-8 whole cloves
1 cinnamon stick
1 can coconut milk
2 Tbsp. ground almond
¼ tsp. turmeric powder
½ tsp. ground red pepper (cayenne)
¼ cup heavy cream
Canola oil for frying
10-12 almonds (toasted at 325 for 15 minutes then grind)
Salt

It's easier if you get everything all together first.

Coat the bottom of a frying pan with oil and sauté onions until they are limp and golden, stir constantly. Add garlic and ginger and cook for an additional 2 minutes.

Add cinnamon stick, cardamom pods, cloves, turmeric, and red pepper.

Stir for an additional minute.

Add coconut juice, almonds

and chicken, bring to a boil.

Reduce heat and simmer the mixture, covered for 20 minutes turning chicken pieces often.

Turn off heat and add the heavy cream.

Salt to taste and serve over Basmati rice. Make sure you spoon sauce all over rice and chicken!

Enjoy!
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