2.29.2012

Chicken with Coriander and Almonds

This is from "The Food of India " and it was a hit in the house and so easy to make! We cut down the oil because it was too greasy and I am not a fan of greasy sauce. I always make a double batch of the sauce and serve it with ample amounts of Naan Bread.


From the book: Almonds are plentiful in northern India and are often combined with cream in savoury dishes and desserts. This dish is often served on special occasions with punjabi breads such as chapatis or naan. Aloo gobi or Indian-style cabbage are ideal accompaniments.


Ingredients
1.5kg chicken or chicken pieces (3-4 lbs) ( make sure you get an assortment with the bones in)
50 g (1/4 cup) blanched almonds
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2 green chillies, roughly chopped
5 cm piece of ginger, roughly chopped (or 1/2 teaspoon ground ginger)
1 tablespoon oil or ghee 
2 Indian bay leaves (If you don't have Indian bay leaves, any will do)
1½ tablespoons ground coriander
1 tablespoon ground cumin
1/4 teaspoon chilli powder
1/4 teaspoon ground tumeric
1/4 teaspoon paprika
2 teaspoons salt
1 teaspoon ground black pepper
4 tablespoons finely chopped coriander leaves
170 ml single cream (or double cream for thicker sauce)
Water

Directions

1. Use Chicken pieces cut up as this is easier than cutting the whole chicken. 

2. Grind the almonds in a food processor or finely chop with a knife.

3. Blend the onion, garlic, chilli and ginger together in a food processor until finely chopped, but not pureed. If you don't have a food processor, finely chop them together with a knife.

4. Heat the oil or ghee in a karhai or casserole over medium heat, add the onion mixture and bay leaves and  stir until lightly browned. Add the chicken to the pan and fry, turning constantly for 10 minutes, or until golden on all sides.

5. Add the coriander, cumin, chilli powder, turmeric, paprika, salt and pepper to the pan and stir with the chicken for 3 minutes until well absorbed into the meat.

6. Add 1/2 cup water, stirring the chicken for another 5 minutes over medium heat. The water will have reduced to a rich, thick sauce.

7. Add another 2/3 cup water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes. Add three-quarters of coriander to the chicken and stir.

6. Blend the almonds with approx: 2/3 cup of the cream in a blender to form a smooth paste.
        * If you don't have a blender, just mix the cream with the ground nuts.

8. Add to the chicken, stir well and cook until heated through. Stir in the remaining cream before serving, to create a creamy, even sauce. Sprinkle with the remaining coriander (Cilantro).

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