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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Excellent recipe stolen and modified from Death by Curry web site. Ingredients:
1 kg chicken, cubed |
400 g canned tomatoes |
2 medium onions, diced |
200 ml plain low-fat yogurt |
50 g ground almonds |
6 teaspoons ghee (strained butter) |
1 teaspoon corn oil |
2 teaspoons chopped fresh cilantro |
2 bay leaves |
1 cinnamon stick, broken in two |
6 cloves |
6 green cardamom pods |
1 teaspoon minced ginger |
1 teaspoon minced garlic |
1 1/2 teaspoons chili powder |
1 teaspoon garam masala |
1 1/4 teaspoons salt |
Directions:
1. Put the yogurt, almonds, dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour the yogurt mixture over it.
3. Set aside.
4. Melt together the ghee and oil in a medium-sized wok or deep round-bottomed skillet.
5. Add the onions and stir-fry for about 3 minutes.
6. Add the chicken mixture and stir-fry for 7-10 minutes.
7. Stir in about half the cilantro and mix well.
8. Bring to a boil, then reduce heat and simmer until desired consistency is reached.
9. Remove bay leaves and cinnamon stick.
10. Serve garnished with remaining cilantro.
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