Dad-Indian food

Chicken with Coriander and Almonds

Adapted from “The Food of India” by Murdoch Books

Prep and cooking time: 60-90 minutes

This recipe will likely require planning to shop for fresh ingredients, unless you regularly keep fresh ginger and coriander leaves at home. Preparation and cooking is time-consuming, but always worth it.

Ingredients:

5 medium to large single chicken breasts

1/3 cup cashews (or almonds)

2 onions

4 garlic cloves

2 tbsp canned chopped green chillies (optional)

2 inches of fresh ginger root

7 tbsp clarified butter (olive oil works too)

2 bay leaves

1½ tbsp ground coriander

1 tbsp ground cumin

¼ tsp chili powder (omit for milder flavor)

¼ tsp ground turmeric

¼ tsp paprika

2 tsp salt

1 tsp ground black pepper

4 tbsp (or 1 large bunch) cilantro leaves, finely chopped

2/3 cup heavy cream

2 to 3 cups rice

Instructions:

Mix together the coriander, cumin, chili powder, turmeric, paprika, salt and pepper in a bowl and set aside. I find it useful to double the amounts, use half this time, and keep the other half for the next time you make this.

Separate the coriander leaves from stems (OK if some stems get left in), chop the leaves and set aside.

Finely chop the cashews (almonds), mix with ½ cup of the heavy cream and whisk until it makes a smooth paste.

Blend the onion, garlic, canned chillies and ginger in a blender until finely chopped but not pureed, and set aside.

Cut the chicken breasts into about 10 pieces per breast (large bite size), and set aside.

In a large, deep frying pan, heat the oil over a medium heat, add the onion/garlic/ginger mixture and bay leaves, and stir until lightly browned, (about 10 minutes).

Add the chicken to the pan and fry turning often, until golden on all sides (about 10 minutes).

Add the spices and stir in with the chicken for 3 minutes until well absorbed into the meat.

Add ½ cup of water, stirring for another 5 minutes. The water should reduce to a nice thick sauce. If so, add another ½ cup of water. If not, add ¼ cup of water or none at all. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.

Start 2 to 3 cups of rice in a rice cooker if you have one.

After the chicken has simmered for 20 minutes, mix three quarters of the coriander into the chicken. Add the cream and nuts mixture to the pan, stirring until it is fully mixed in.

Just before serving, add the remaining cream and stir it in fully, then sprinkle the remaining coriander leaves over the top and serve over rice.

Serves 4-6.