Chicken with Coriander & Almonds
Makes about 4 servings
3lbs of bone in chicken or 1 whole chicken cut into pieces
7 tablespoons of oil, ghee or butter
2 bay leaves
2 onions chopped
4 garlic cloves
2 inch piece of ginger
1 green chili pepper (Birdseye or Serrano will do)
1 & 1/2 tablespoons of ground coriander
1 tablespoon of ground cumin
1/4 teaspoon of chili powder
1/4 teaspoon of turmeric
1/4 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of black pepper
4 tablespoons of fresh cilantro, chopped
1/3 cup of blanched almonds
2/3 cup of cream or half and half
First blend the almonds with the cream until smooth and thick. Set it aside.
Next either finely chop or blend the onions, garlic, ginger and chili pepper together.
Heat the oil in a pot on medium to high heat. Add in the bay leaves with the onion mixture and cook it down for about 10 minutes or until the onions have browned a bit. Don’t let the mixture burn so it is important to stir the mixture occasionally as it cooks down.
Season the chicken pieces with 1 teaspoon of salt and add it into the onions. Stir the chicken around for about 10 minutes.
Next add in all of the spices making sure the chicken is thoroughly covered in the spice mixture. Cook this for about 5 minutes.
Then add in a 1/2 cup of water stirring the chicken for another 5 minutes letting the sauce thicken a bit.
Add in another 1/2 cup of water and cover the chicken for about 20 minutes lowering the heat to medium low.
Uncover the chicken and give it a stir. Leave the chicken to cook uncovered for another 20 minutes allowing the sauce to reduce and thicken. Then add in half of the fresh cilantro and all the almond cream mixture stirring it with the chicken.
Let the chicken come up to a simmer again and allow it to continue to cook for another 10 minutes. Garnish your dish with the additional cilantro before serving it with basmati rice. Such a comforting and delicious flavor 😋
3lbs of bone in chicken or 1 whole chicken cut into pieces
7 tablespoons of oil, ghee or butter
2 bay leaves
2 onions chopped
4 garlic cloves
2 inch piece of ginger
1 green chili pepper (Birdseye or Serrano will do)
1 & 1/2 tablespoons of ground coriander
1 tablespoon of ground cumin
1/4 teaspoon of chili powder
1/4 teaspoon of turmeric
1/4 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of black pepper
4 tablespoons of fresh cilantro, chopped
1/3 cup of blanched almonds
2/3 cup of cream or half and half
First blend the almonds with the cream until smooth and thick. Set it aside.
Next either finely chop or blend the onions, garlic, ginger and chili pepper together.
Heat the oil in a pot on medium to high heat. Add in the bay leaves with the onion mixture and cook it down for about 10 minutes or until the onions have browned a bit. Don’t let the mixture burn so it is important to stir the mixture occasionally as it cooks down.
Season the chicken pieces with 1 teaspoon of salt and add it into the onions. Stir the chicken around for about 10 minutes.
Next add in all of the spices making sure the chicken is thoroughly covered in the spice mixture. Cook this for about 5 minutes.
Then add in a 1/2 cup of water stirring the chicken for another 5 minutes letting the sauce thicken a bit.
Add in another 1/2 cup of water and cover the chicken for about 20 minutes lowering the heat to medium low.
Uncover the chicken and give it a stir. Leave the chicken to cook uncovered for another 20 minutes allowing the sauce to reduce and thicken. Then add in half of the fresh cilantro and all the almond cream mixture stirring it with the chicken.
Let the chicken come up to a simmer again and allow it to continue to cook for another 10 minutes. Garnish your dish with the additional cilantro before serving it with basmati rice. Such a comforting and delicious flavor 😋
