| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables, Dairy | Greek | Late lunch, New | 1 | servings |
INGREDIENTS
| 2 | lb | Chicken; cut into 1" squares |
| 1/2 | ts | Whole cumin |
| 1/2 | ts | Mustard seed |
| 1/2 | ts | Fenugreek |
| 1/2 | ts | Coriander |
| 1 | ts | Cardamonn |
| 1/2 | ts | Cayenne |
| 1 | lg | Pinch of ground cinnamon |
| 1 | lg | Pinch of all-spice |
| 1 | lg | Pinch of ground nutmeg |
| 2 | tb | Vegetable oil |
| 4 | ts | Chopped fresh ginger |
| 1 | tb | Chopped garlic |
| 6 | oz | Chopped onion |
| 3 | oz | Creamed coconut |
| 5 | fl | Chicken stock |
| 3/4 | pt | Double cream |
| Fresh coriander |
INSTRUCTIONS
Dry roast and then grind cumin, mustard seeds, fenugreek, coriander seeds. Mix with cardammon, cayenne, cinnamon, all-spice, nutmeg. Brown chicken in a little oil. Add onion, garlic and ginger. Add spices. Cook for a few mins. Add stock, cream and then coconut. Simmer for 15-20 mins. Converted by MC_Buster. Recipe by: Late Lunch Converted by MM_Buster v2.0l.
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