| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken, Curry |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken breast; skinned and cubed |
| 6 |
tb |
Butter; ghee or vegetable oil |
| 1 |
ts |
Saffron ground or yellow food coloring |
| 4 |
tb |
Milk |
| 4 |
ts |
Garlic puree |
| 8 |
tb |
Onion puree |
| 2 |
ts |
Garam Masala |
| 2 1/2 |
oz |
Natural Yoghurt |
| 5 |
fl |
Double Cream |
| 2 |
tb |
Ground Almonds |
| 20 |
|
Saffron strands; (about 1/10 of a gram) |
|
|
Salt to taste |
| 2 |
tb |
Chopped fresh Coriander leaves; (Cilantro) |
| 30 |
|
Almonds whole; roasted |
INSTRUCTIONS
GARNISH
1. Heat the gee and mix the saffron powder or coloring with milk.
2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently
for 2 minutes, then add the yellow milk and stir-fry for 2 minutes.
3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry
for 3 minutes - enough to remove the moisture content. Now add the garam
masala and stir-fry for 2 more minutes. Your total frying time is around 10
minutes, and the chicken is half cooked.
4. Add the yoghurt, cream and ground almonds and when it starts to simmer
turn the heat down and stir-fry for 10 minutes more to ensure it does not
stick, adding milk or water as necessary.
5. Place saffron strands in a little warm water and extract as much color
as you can by gently mashing with a teaspoon.
6. Check that the chicken is cooked right through by cutting a large piece
across. Simmer on if required. Just prior to serving add the saffron and
salt to taste. Garnish with the coriander and almonds, and serve
immediatley.
No brag line or credit attached to this receipe when I got it. -UDD
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98,
converted by MM_Buster v2.0l.
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