Ingredients
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1/2 teaspoon mace
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1 teaspoon nutmeg
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4 large garlic cloves, peeled
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3 tablespoons fresh ginger, chopped
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3 medium tomatoes, quartered (about 375 grams/12 ounces)
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250 g plain yogurt (8 ounces)
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180 ml vegetable oil (6 ounces)
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1 1/2 kg chicken breasts, boned, skinned and cubed (3 pounds)
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1 teaspoon cardamom, ground
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1 teaspoon cumin, ground
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1 teaspoon coriander, ground
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1/2 teaspoon fennel, ground
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1 tablespoon salt
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125 ml double cream (4 ounces)
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2 -3 teaspoons black peppercorns, coarsely ground
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4 -5 tablespoons cilantro, finely chopped (coriander)
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2 tablespoons blanched almonds, ground
Instructions
- Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
- Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
- Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
- Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
- Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
- Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
- Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
- Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.