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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| This is a great favourite with all my dinner guests, who often request this dish when they are invited - the fragrant creamy sauce is delicious. |
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Ingredients
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100 g (4 oz) flaked almonds, plus extra to garnish |
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2 tbsp (25 mL) vegetable oil |
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1 tsp (5 mL) cumin seeds |
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3 cloves |
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3 green cardamom pods |
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1 tsp (5 mL) minced garlic |
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1/2 tsp (2 mL) ground turmeric |
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2 bay leaves |
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1 large onion, chopped |
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350 g (12 oz) chicken, cut into 2.5 - 4 cm (1 - 1.5 in) cubes |
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50 mL (2 fl oz) light cream |
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1 tsp (5 mL) ground cardamom |
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1 tsp (5 mL) garam masala |
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1 tsp (5 mL) sugar |
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salt |
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1 tbsp (15 mL) chopped fresh cilantro, to garnish |
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Preparation
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Soak the flaked almonds in warm water for a couple of hours. Drain and then process in a food processor or blender to a fine puree. Set aside.
Heat the oil in a pan, add the cumin seeds, cloves, cardamom pods, minced garlic, ground turmeric and bay leaves. When the spices begin to crackle add the chopped onions and fry for 5-10 minutes.
Add the diced chicken and continue to fry, stirring continuously. Stir in the prepared almond puree. Cook over a low to medium heat for 15-20 minutes.
Stir in the light cream, ground cardamom and garam masala. Add the sugar and salt to taste. Cook for a further 3 - 5 minutes. Serve at once, garnished with a few almond flakes and chopped fresh cilantro.
Tip: Why not try this recipe using other nuts? Pistachios, cashew nuts, pinenuts and chestnuts would all work well and give a completely different flavour.
Serves 4.
Excerpted from Meena Pathak's Indian Cooking for Family and Friends by Meena Pathak copyright 2003 by Whitecap Books Ltd. Excerpted, with permission by Whitecap Books Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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