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chicken ground almonds garlic fresh ginger oil green cardamoms onion ground cumin salt yogurt cream almonds
Viewed: 78 - Published at: 3 years agoIngredients
- 2 lbs skinless chicken, and cubed
- 1 ounce ground almonds
- 2 garlic cloves, crushed
- 1 inch cube fresh ginger, chopped
- 2 tablespoons oil
- 3 green cardamoms, split open
- 1 medium onion, sliced
- 2 teaspoons ground cumin
- 12 teaspoon salt
- 5 ounces plain yogurt
- 5 ounces single cream
- 1 tablespoon sliced almonds, toasted
Method
- In a blender process the almonds, ginger and garlic with 3 tbsp water to make a paste.
- Heat the oil in a large pan and fry the chicken till browned, 8 to 10 minutes.
- Remove the chicken from the pan drain and set aside.
- To the pan add the cardamoms and the onions and fry for 5 minutes.
- Add the almond/garlic paste, cumin and salt, cook for 5 minutes.
- Slowly add the yogurt, stir, add the chicken, cover the pan and simmer 5 minutes.
- Add the cream and simmer for 5 minutes.
- Serve garnished with the toasted almonds.
