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Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Preparation time: 10 minutes Cooking time: 50 minutes
Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife.
Brown in the ghee or oil until evenly coloured, then remove and keep
warm. Grind the onion, garlic and ginger to a paste in a food
processor. Fry in the same pan until golden. Add the almond meal,
turmeric, chilli and coriander. Cook for 1-2 minutes, stirring.
Return the chicken to the pan with 1 cup water. Partially cover and
simmer until the chicken is tender, about 25 minutes, turning several
times. Stir in cream, garam masala and hard boiled eggs cut into
wedges. Heat through gently. Transfer to warmed serving dish and
garnish with the almonds, wedges of lime and sprigs of herbs.
| Ingredients:
1 Kilogram(s) Chicken pieces
4 Tablespoon(s) Ghee or oil
1 medium Onion, quartered
2 Cloves garlic
1 CM piece ginger
4 Tablespoon(s) Almond meal
1/2 Teaspoon(s) Turmeric
1 Teaspoon(s) Chilli powder
2 Teaspoon(s) Ground Coriander
1 Cup(s) Cream or coconut cream
1 1/2 Teaspoon(s) Garam masala
3 Hard boiled eggs
2 Tablespoon(s) Toasted almond flakes
1 Lime |
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