Ingredients
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1 tablespoon ground almonds
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1 tablespoon desiccated coconut (unsweetened)
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1 cup coconut milk
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1 teaspoon coriander powder
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1 teaspoon chili powder
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2 garlic cloves, crushed
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1 teaspoon ginger, grated
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1 teaspoon salt
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2 tablespoons vegetable oil or 2 tablespoons ghee
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2 bay leaves
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4 cardamom pods
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1 tablespoon cilantro, chopped
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1 lb chicken breast, cubed
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2 dried chilies, crushed
Instructions
- In a medium pan, dry-roast the almonds and coconut until they are just light brown.
- Remove to a large bowl.
- Add the coconut milk, ground spices, ginger, garlic and salt.
- Combine well.
- Heat oil in pan.
- Add bay leaves, cardamom pods and chicken cubes.
- Stir-fry this for 2 minutes to seal the chicken.
- Pour in the coconut milk mixture and stir thoroughly.
- Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
- Garnish for more cilantro if desired, and serve accompanied with pulao.