Chicken in Yogurt and Almond Curry |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. Ingredients:
1/2 kg boneless chicken (deskinned) or 4 chicken legs (deskinned) |
1 tablespoon ginger (grated) |
2 tablespoons oil |
4 garlic cloves (crushed) |
1/2 teaspoon red chili powder (to taste!) |
1 teaspoon coriander powder |
1 teaspoon garam masala |
2 cups plain yogurt, if possible stabilized |
3 green cardamoms, crushed |
2 cloves |
1/2 salt (to taste) |
2 tablespoons almonds (ground) |
1/4 garam masala (for topping) |
1 tablespoon almonds, splits (for topping, roasted) |
Directions:
1. Place chicken in a bowl and coat well with ginger and garlic.
2. Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
3. Add chili, garam masala and coriander.
4. Cook for 2 more minutes turning once.
5. Add yogurt, cardamom, cloves and salt.
6. Cook 5 minutes.
7. Turn once the chicken and cook covered 20 more minutes.
8. Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
9. Place chicken with sauce on serving dishes and top with garam masala and almonds.
10. Serve with rice or naans and vegetables of course!
11. Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.
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