|
675 g |
Chicken |
|
1/4 |
Cup cashew nuts |
| 1/4 |
Cup almonds |
| 1.25 cm |
Piece fresh ginger, chopped |
| 1 |
Clove garlic, chopped |
| 1 |
Red chilli, chopped (optional) |
| 2 |
Tablespoons vegetable oil |
| 1 |
Medium onion, chopped |
| 1/4 |
Teaspoon yellow food colouring (optional) |
| 75 ml |
(3 fl oz) yoghurt |
| 75 ml |
(3 fl oz) double cream |
| 1/2 |
Cup chopped fresh coriander |
|
salt |
|
|
|
Spices
: |
| 2 |
Whole green cardamoms |
| 3 |
whole cloves |
| 2.5
cm |
(1 inch) piece cassia bark |
| 1 |
teaspoon coriander seeds |
| 1 |
teaspoon white cumin seeds |
|
|
|
Instructions
: |
|
|
|
Cut the chicken into 2.5 cm (1 inch) cubes.
Blend the nuts, ginger, garlic and chilli into a coarse paste with 150 ml (1/4 pint) of water.
Heat the oil, fry the spices and then the onion until golden. Add the nut paste and yoghurt and cook for about 10 minutes.
Add the meat and food colouring and simmer for about an hour or until the meat is tender. Add water if necessary.
About 10 minutes before serving add the double cream, fresh coriander and salt to taste. |
|
|
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