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Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce | Curry Recipes

Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce


Serving Size : 8
Ingredients
for prepare Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
:
Amount Measure Ingredient - Preparation Method
6 pounds chicken breast halves without skin - boneless
1 2 inch piece fresh ginger - quartered
3 medium garlic cloves - peeled
1 small onion - quartered
1 medium tomato - quartered
1 cup cilantro
1 cup plain yogurt
4 jalapenos - or to taste
3 tablespoons vegetable oil
20 almonds - ground
20 cashews - ground
1/2 teaspoon cloves - ground
5 whole cardamom pods - pounded lightly
recipe Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce

Cut each chicken breast half in 2 pieces. Process
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using fresh jalapeno peppers, puncture the skin a few times. Heat oil
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in a large pan over medium heat and saute whole peppers for 1-2 minutes. Add almonds, cashews, cloves, cinnamon,
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cardamom, salt and pepper. Saute 1-2 minutes, stirring. Do not let spices burn. Immediately stir in
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onion-tomato puree, followed by chicken pieces. Cover and bring to a boil over high heat. Reduce heat
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to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes,
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stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can
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be kept, covered, 2 days in refrigerator. Add a few tablespoons more yogurt when reheating.
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Garnish with cilantro and tomato wedges and serve.






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    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 2599 | Author: Shad0w | 16 December 2009 | Comments (0)


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