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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A spicy curry in the East Indian style. I found this on - am stashing until I have some free time. Sounds YUM. Serve it with lots of naan. Ingredients:
3/4 cup butter (clarified or ghee) |
2 onions, grated |
3 tablespoons gingerroot, peeled and grated (about 1 1/2 inches long) |
8 garlic cloves, minced |
6 green cardamom pods |
1 teaspoon ground turmeric |
2 serrano peppers or 2 jalapeno chiles, chopped |
2 cinnamon sticks |
3 1/2 lbs chicken meat, cut into 1 1/2-inch cubes |
2 cups heavy cream |
2 tablespoons sugar |
1/2 cup raisins (california of course) |
6 tablespoons ground almonds |
2 teaspoons salt |
4 eggs, lightly beaten |
sliced almonds, toasted, for garnish |
Directions:
1. Heat butter in a deep frypan over medium heat and fry onions until lightly browned.
2. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown.
3. Add chicken and cook, stirring occasionally, for about 15 minutes.
4. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
5. Reduce heat to lowest setting and add cream mixture to pan; temper and add egg.
6. Heat gently for 5 to 7 minutes being careful not to let mixture boil.
7. Ladle into warmed serving bowl and serve with naan bread.
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