Chicken in Silky Almond Sauce

Title:
Chicken in Silky Almond Sauce

Yield:
8 Servings

Categories:
Indian,
Main
Dishes,
Chicken,
Spicy,
Ethnic




Ingredients:





    16    Pieces skinned chicken


     2 tb Vegetable oil


   1/2 c  Vegetable oil


     5    Medium onions thin sliced


     6 tb Blanched slivered or


          Ground almonds


     3 tb Ground coriander


          Course salt


     2 tb Chopped fresh ginger


     2 ts Ground cardamom


     2 ts Ground red pepper


     1 ts Ground cumin


   1/2 ts Ground fennel


     2 c  Plain yogurt


     1 c  Water


          Fresh cilantro (garnish)






 Pat  chicken dry.   Heat smaller amount of oil in heavy large skillet or


 Dutch  oven over medium high heat.   Add chicken in batches and cook  on


 all  sides  just  until no longer pink (do  not  brown).   Remove  using


 slotted spoon and set aside.


 Heat  remaining oil in skillet.   Add sliced onion and fry until  wilted


 and pale brown,  stirring constantly to color evenly,  about 12 minutes.


 Stir in almonds,  coriander,  ginger, cardamom, ground red pepper, cumin


 and fennel and cook 3 to 5 more minutes.  Remove mixture from heat.


 Transfer half of mixture to processor or blender.  Puree with 1/2 of the


 yogurt  and  1/2  of the water.   Repeat with the rest of  the  mixture,


 yogurt  and  water.   Pour  sauce back into  skillet.   Add  chicken  to


 skillet.  Place over medium high head and bring to a boil.  Reduce heat,


 cover and simmer until chicken is tender and sauce is  thickened,  about


 45  minutes.   Remove from head.   Let stand at room temperature for  30


 minutes  (dish  is best refrigerated and reheated).    Rewarm  over  low


 heat.  Transfer to serving dish, garnish and serve immediately.


 


 Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip