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Almond Chicken in Coconut Milk Sauce |
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Serves: 4 (Badaam-Nariyal Doodh ka Murgh)Category: Chicken Curries Makes 4 to 6 servings Here is a recipe from my cousin Sunita Chopra's southern California kitchen. Sunita does something very interesting: She mixes chickpea flour, almonds, and coconut milk--a very unusual marinade combination, but certainly one that makes delicious chicken. Try it with chapatis (whole-wheat griddle breads) or over a basmati rice pullao (pilaf). 1 cup Coconut Milk (or store-bought) 1 large onion, coarsely chopped 1 tablespoon chickpea flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 6 quarter-size slices peeled fresh ginger 1 to 3 fresh green chili peppers, such as serrano, stemmed 20 to 25 shelled raw almonds, coarsely chopped 3 tablespoons vegetable oil 1 teaspoon salt, or to taste 2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings) 1/4 cup sliced raw almonds 2 tablespoons small raisins 1 cup nonfat plain yogurt, whisked until smooth 1 to 2 tablespoons minced fresh mint leaves Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Prepare the coconut milk. Then, in a small food processor, process together the onion, chickpea flour, cinnamon, and cloves until smooth. Remove to a bowl, then process together the ginger, garlic, green chili peppers, chopped almonds, 1 tablespoon oil, and salt to make a smooth paste. 2. Place the chicken in a large non-reactive bowl. Add the ginger-garlic-almond paste and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate at least 4 and up to 24 hours in the refrigerator. 3. Heat the remaining 2 tablespoons oil in a large nonstick wok or saucepan over medium heat and cook the sliced almonds and raisins, stirring, until the almonds are golden, about 1 minute. Drain well and remove to a bowl. 4. To the same oil, add the marinated chicken and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion paste, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cover the pan, reduce the heat, and cook, stirring once or twice, until the yogurt is absorbed, about 15 minutes. 5. Add the coconut milk, cover the pan again, and continue to simmer until the chicken is tender, about 20 minutes. Transfer to a serving dish, scatter the fried almonds and raisins and the mint leaves on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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