Hi all,
Just thought I would share this quick, simple chicken dish with you all.
I have made it on many occasion and have only had good reviews about it.
Try it and see what you think...
Enjoy ILI ;D
Ingredients
? 150 ml (1/4 pint) natural yoghurt
? 50g (2 oz) ground almonds
? 1 1/2 (1.5) tsps chilli powder (to taste)
? ? (0.5) tsp Turmeric
? ? (0.25) tsp ground cloves
? ? (0.25) tsp ground cinnamon
? 2 tsps garam masala
? 4 green cardamom pods
? 1 tsp ginger pulp
? 1-tsp garlic pulp
? 400 g (14 oz) can tomatoes (chopped)
? 1 ?(1.25) tsp salt
? 1 kg (2 Lb) chicken, skinned, boned and cubed
? 75 g (3 oz) butter (can substitute with olive oil)
? 1-tlbsp corn oil (or olive oil)
? 2 medium onions, sliced
? 2 - 4tlbsps fresh coriander, chopped (or as much as you like)
? 4 tlbsps single cream
Method
? Place the yoghurt, ground almonds, all the dry spices, ginger, garlic,
tomatoes and salt in a mixing bowl and blend together thoroughly.
? Put the chicken into a large mixing bowl and pour over the yoghurt
mixture. Set aside.
? Melt together the butter and oil in a medium karahi, wok or frying pan.
Add the onions and fry for about 3 minutes.
? Add the chicken mixture and stir-fry for about 7-10 minutes (until cooked)
? Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
Just thought I would share this quick, simple chicken dish with you all.
I have made it on many occasion and have only had good reviews about it.
Try it and see what you think...
Enjoy ILI ;D
Ingredients
? 150 ml (1/4 pint) natural yoghurt
? 50g (2 oz) ground almonds
? 1 1/2 (1.5) tsps chilli powder (to taste)
? ? (0.5) tsp Turmeric
? ? (0.25) tsp ground cloves
? ? (0.25) tsp ground cinnamon
? 2 tsps garam masala
? 4 green cardamom pods
? 1 tsp ginger pulp
? 1-tsp garlic pulp
? 400 g (14 oz) can tomatoes (chopped)
? 1 ?(1.25) tsp salt
? 1 kg (2 Lb) chicken, skinned, boned and cubed
? 75 g (3 oz) butter (can substitute with olive oil)
? 1-tlbsp corn oil (or olive oil)
? 2 medium onions, sliced
? 2 - 4tlbsps fresh coriander, chopped (or as much as you like)
? 4 tlbsps single cream
Method
? Place the yoghurt, ground almonds, all the dry spices, ginger, garlic,
tomatoes and salt in a mixing bowl and blend together thoroughly.
? Put the chicken into a large mixing bowl and pour over the yoghurt
mixture. Set aside.
? Melt together the butter and oil in a medium karahi, wok or frying pan.
Add the onions and fry for about 3 minutes.
? Add the chicken mixture and stir-fry for about 7-10 minutes (until cooked)
? Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
