 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I enjoy cooking for my family and try to incorporate new, healthy foods into our menus. This authentic Indian dish is a favorite.—Aruna Kancharla, Bentonville, Arkansas Ingredients:
4 cardamom pods |
10 garlic cloves, peeled |
6 whole cloves |
4-1/2 teaspoons chopped fresh gingerroot |
1 tablespoon unblanched almonds |
1 tablespoon salted cashews |
1 teaspoon ground cinnamon |
6 small red onions, chopped |
4 jalapeno peppers, seeded and finely chopped |
1/4 cup canola oil |
3 tablespoons water |
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes |
1 cup coconut milk |
1 cup (8 ounces) plain yogurt |
1 teaspoon ground turmeric |
fresh cilantro leaves |
hot cooked basmati rice, optional |
Directions:
1. Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
2. In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until chicken juices run clear. Sprinkle with cilantro. Serve with rice if desired. Yield: 6 servings.
|
|