This mild and delicious Indian-influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro.
Chef's notes
This dish is fantastic with Pilau Rice and crispy pappadams.
Steps
1
Cooking the Onions
Ingredients
2 tbsp fresh ginger
1 cup water
1/4 tsp paprika
1/2 tsp turmeric powder
1/4 tsp chili powder
1 1/2 tsp ground coriander
1 tbsp ground cumin
1 tsp freshly ground black pepper
2 whole green chilies
2 large garlic cloves
1 1/2 tsp sea salt
2 bay leaves
1/2 cup ghee (can substitute with unsalted butter)
4 whole onions
To start this dish, finely dice the onions.
Heat a large Dutch oven or fry pan over medium heat and add the ghee. Sweat the onions, bay leaves and salt for approximately 25 to 30 minutes.
Meanwhile, peel and roughly chop the garlic, ginger and chilies. Place into food processor and purée.
Once the onions are very soft, add the garlic, ginger and chilies and cook for another 3 minutes or so. Then add all of the remaining spices and seasonings and cook for another 2 minutes. Add the water and bring the mixture to a boil. Reduce the heat to low and cover. Let the mixture simmer for 10 to 15 minutes.
2
Cooking the Chicken
Ingredients
8 (4 whole) chicken breasts
If you bought bone-in chicken breasts, you will need to first debone them. Make sure to save the bones for the next time you make stock.
Dice the chicken into approximately 1" -inch cubes. Add the diced chicken to the sauce. Place the lid on the pot and gently simmer for another 10 to 15 minutes or until the chicken is almost fully cooked through.
3
Finishing the Curry
Ingredients
1/2 cup blanched almonds
1 bunch cilantro
3/4 cup cream
sea salt, to taste
Grind the almonds in a food processor. Add the cream and blend until you achieve a smooth paste.
Add the almond paste to the chicken mixture and stir. Check for seasoning and adjust, if necessary.
To finish, add the chopped cilantro and enjoy. This is especially good with Pilau Rice and crispy pappadams! Yum!
