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Saffron Chicken Curry with Dry-Roasted Almonds |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Saffron Chicken Curry with Dry-Roasted Almonds recipe on the web!!
(Kesari Murgh Kari)
Category: Chicken Curries
Makes 4 to 6 servings
Saffron and black cumin seeds offer yet another unique flavor to the familiar chicken curry. Black cumin seeds (shah-jeera) are very fragrant and have an assertive flavor. They are much thinner than the regular cumin seeds. If you can't find them, use regular cumin seeds.
___ cup Yogurt Cheese
___ cup nonfat plain yogurt, whisked until smooth
_ tablespoon vegetable oil
___ cup minced red onions
_ to 3 fresh green chili peppers, such as serrano, minced with seeds
___ cup ground raw almonds
_ teaspoon ground black cumin seeds
_ teaspoon Garam Masala
___ teaspoon ground ginger
___ teaspoon ground green cardamom seeds
_ teaspoon salt, or to taste
_ 1/2 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
_ teaspoon saffron threads
_ tablespoons lowfat milk
_ tablespoon finely chopped fresh mint leaves
___ teaspoon freshly ground black pepper or to taste
___ cup dry-roasted sliced almonds
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1. Prepare the yogurt cheese. Then, in a large bowl, mix together the cheese, yogurt, oil, onion, green chili pepper, raw almonds, cumin, garam masala, ginger, cardamom, and salt. Add the chicken and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate at least 4 and up to 24 hours in the refrigerator.
2. When ready to cook, in a small bowl, mix the saffron and milk and set aside about 30 minutes. Place the chicken and all the marinade in a medium nonstick skillet or saucepan, cover, and cook, stirring once or twice, over medium-high heat, about 5 minutes. Uncover the pan, reduce the heat to medium, and continue to cook, stirring as needed, until the chicken is tender, about 20 minutes. Meanwhile, prepare the almonds.
3. Reduce the heat to low, add the saffron-milk and the mint leaves. Cover the pan again and cook another 5 minutes to blend the flavors. Remove to a serving dish, sprinkle the black pepper on top, garnish with the roasted almonds, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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