Ingredients

  • 8 chicken breast halves skinned & boned
  • 4 tablespoons sunflower oil
  • 85 grams almonds, blanched
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon cayenne
  • 4 teaspoons ground cumin
  • 4 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 400 grams onions finely chop
  • 2 garlic clove crushed
  • 15 grams fresh ginger root peeled, grated
  • 400 grams tomatoes, canned chopped
  • salt and pepper
  • 150 milliliters water
  • 2 tablespoons greek yogurt
  • Garnish
  • 8 springs cilantro

Directions

1. Preheat oven to 190*C/375*F/GM 5.
2. Fry almonds in 1 tablespoon oil until golden brown. Set aside. Add remaining oil and slowly cook the spices for 1 minute, until you can smell them.
3. In a blender, liquidize the almonds and spices with enough water to make a smooth paste.
4. Rinse out the saucepan, add 2 more tablespoons oil and in it fry the onions, garlic and ginger until onioins are golden-brown.
5. Reduce the heat and add the tomatoes, spice and almond paste, salt , pepper and water. Stir well and simmer for 2-3 minutes.
6. Tip the sauce into an ovenproof dish. Add the chicken breasts and spoon over some of the sacue. Cover with foil and bake for 40 minutes, or until chicken is cooked.
7. Transfer chicken to a warmed serving dish. Swirl the yoghurt into the sauce. Pour over the chicken breasts and garnish with cilantro.

Notes
Serving Ideas:Original serves 8.


Categories
Chicken, main course
Keywords
Chicken, main course
MacGourmet downloadCurry with Almonds Chicken. To import, drag image to your MacGourmet recipe box.