| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Sunflower oil |
| 1 |
lg |
Onion; finely chopped |
| 3 |
|
Cloves garlic; finely chopped |
| 1 |
|
1 1/2 inch p fresh ginger; finely chopped |
| 6 |
|
Cardamom pods |
| 10 |
|
Cloves |
| 1 |
|
Cinnamon stick |
| 2 |
tb |
Ground almonds |
| 4 |
|
Boneless; skinless chicken |
|
|
; breasts, cut into |
|
|
; small pieces |
| 2 |
oz |
Wild mushrooms; sliced |
| 7 |
|
Floz coconut milk |
| 1/4 |
ts |
Turmeric |
|
|
Salt and pepper |
| 2 |
tb |
Low-fat natural yoghurt |
| 2 |
tb |
Finely chopped fresh coriander |
|
|
Toasted coconut flakes to garnish |
INSTRUCTIONS
Heat the oil in a large saucepan and gently cook the onion, garlic and
ginger until softened. Add the cardamom, cloves and cinnamon and cook
for a few minutes before adding the almonds.
Lower the heat a little and add the chicken, stirring frequently
until the meat turns white. Add the mushrooms and then the coconut
milk, turmeric, salt and pepper and bring to the boil. Reduce the
heat and simmer for 30 minutes.
Add the yoghurt and adjust the seasoning. Serve hot, sprinkled with
coriander and roasted coconut flakes.
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