This mild and delicious Indian-influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro.
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Pappadams are soo good. They're a bit salty but very good. Dawn uses the grilling and tong shaping technique in the drill-down. My one advice is to triple the amount of pappadams that you make since the go really fast since people find that they just keep munching on the left overs even after the curry is gone. Or maybe that's just me.
This was my first major curry. It turned out pretty well. Some notes:
1) Ghee is clarified butter. I came back from the market and when I got back to my kitchen, I forgot to buy butter, to my horror. I used olive oil. The world didn't explode.
2) 2 chili peppers, while spicy enough for me, was too spicy for some of my friends and is still spicier than regular Indian restaurant curries (in the United States, anyway). De-seed if your friends are wimps.
3) I couldn't find blanched albums, so I bought a can of salted almonds and rinsed them in cold water. Again, the world didn't explode, and the curry was fine. (Poor Dawn would probably freak out if she read this, however.)
I have to say that I just tested pappadums in the oven, gas and electric, in the microwave and on my gas burner and they all worked beautifully. The reason Lisa had a problem in the oven was because she put them on a tray (this I know because she told me). Pappadums need the direct heat so they should go directly on the rack and not onto a tray. Also watch them, you may need to turn them. Turn the heat to 375° degrees, and let cook for about 30 seconds, you can even leave the oven open if you like. For the burner, you have to be quick and move them around alot. But they totally work and will give you that nice charred color that is almost like doing them over a grill. For the microwave, place onto a plate covered with a piece of paper towel and cook for 40 to 60 seconds. Generally pappadums cook quickly and are best (at least easiest) if you only cook a few at a time!
My husband made this dish yesterday and it turned out perfectly. I thought that it could have been a bit saucier and perhaps we'll have to adjust the water/cream amount next time, but overall it was a great success.
We served it with parathas instead of papadums and just plain basmati. I can't wait for the leftovers tomorrow.
Tonight, we're making the tortilla de patatas!
Tonight I made this vegetarian friendly by substituting tofu for the chicken, and I must say it was amazing! As usual, I always freeze my extra firm tofu first and then defrost it in the microwave until it's still just a little cold, but not frozen. Freezing it makes it much, much easier to drain and squeeze out the excess liquid. I chopped that up and threw it in the sauce for half the time that the chicken would cook. It really soaked up the flavor.
Also, I couldn't find any pappadams - is there anyone in Portland who can recommend a good place to find them?
On a last note, I have to say that neither my husband or I are cilantro fans, but I used it here in this recipe (in both the rice and the curry) and loved it. It really provided a freshness to the dish that was really unique.
This will be a regular addition to the menu. Very easy to prepare. I made the Pilau rice - had to make my own crisp onions, as I could not find them in the grocery, glad I did, it was delicious too. I put the papadums in the microwave, lightly brushed with oil for 45 seconds - perfect.
I make Indian food regularly, as it is our favourite. Decided to try this one as it looked really good! I found that it was very very mild, so I added more chili and two fresh tomato and let it simmer on the stove for 30 mins. It turned out really amazing, so if anyone wants a more authentic Indian taste, this is a great way to do it. Overall the recipe was wonderful. I recommend going the extra mile to make the Pilau rice, as it a great addition to this dish!
Pretty good - cooked it for the extended family tonight with plenty of Pops and Pilau. Went down very well with several spice lovers.
Was worried initially that I'd left too many chilli seeds in and made it too hot but after I'd added the cream and almond sauce it took the edge off and smoothed everything out really well.
The detail of the flavours may have been a lot clearer if I'd found some Ghee but here in the UK it's hard to get and I didn't clarify the butter.
Eight out of ten I think - much praise heaped on the chef. Of course I never reveal my sources, only mu sauces!
I'm planning on making this dish next weekend. It sounds great, but I have one small problem. I live in a remote area of Minnesota and have no ideal where I would find the pappadams. Would pita bread sliced in halved and toasted on the grill or in the oven work for a substitute? Do you have a better substitute?
I did a quick search on the site and here are a few recipes that take a good amount of cilantro.
Tonight I made this dish and used half chicken breast and half paneer. I added the paneer at the very end of Step 1. I covered the pot again and let it cook in the onion mixture for another 15 minutes or so for it to soak up all of the flavor. I also squeezed a bit of fresh lime juice over each serving at the end and served it with plain basmati rice and cumin pappadums.
This was a great recipe and made a lot of food! I substituted the heavy cream with Nancy's yogurt and it was delicious. I thought it could have been spicier but it was a good base for the taste buds of the masses. We served it with rice and veggies but next time we'll do quinoa and papadums. The cilantro was a key ingredient that really added that extra yumminess.