Ingredients
3 tbsp clarified butter or oil 1 onion,
finely chopped Thumb-size piece ginger, peeled and grated
2 garlic cloves, chopped 2 cloves,
crushed
1 dried chili pepper, crushed 2
cardamom pods, crushed 1 tsp ground cumin
4 chicken breasts, skinned and cut into
chunks
1/2 cup
/ 75 g ground almonds
1 cup/ 250 ml chicken broth (stock) 1/2
cup / 125 ml heavy (double) cream Salt and pepper
1 tbsp chopped cilantro (coriander)
leaves
Method
: Prep and cook time: 30 min
- Heat the clarified butter in a large skillet and gently fry the onion, ginger and garlic until soft.
- Stir in the crushed cloves, chili, cardamom and cumin and cook for 2 minutes, stirring all the time.
- Add the chicken, brown the meat on all sides then stir in the almonds, chicken broth (stock) and cream. Simmer very gently for about 20 minutes or until the chicken is cooked through and the sauce is thick and creamy. Season to taste with salt and pepper.