| 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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