Chicken With Cilantro & Almonds
Recipe: #11224
November 18, 2013
Categories: Curries, Chicken, Almond, Indian, Gluten-Free No Eggs, Spices, Bone-in Pieces, Indian Chicken, more
"Serve with naan bread and #recipe11223"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (390.9 g)
- Calories 877
- Total Fat - 73.6 g
- Saturated Fat - 18.4 g
- Cholesterol - 249.8 mg
- Sodium - 777.3 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 4.4 g
- Sugars - 4.3 g
- Protein - 41 g
- Calcium - 110.7 mg
- Iron - 3.8 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Grind almonds in a food processor. Put in bowl and set aside.
Step 2
Add onions, garlic, chiles and ginger to food processor and finely chopped, but not pureed.
Step 3
Heat oil in a Dutch oven over medium heat and add onion mixture and cinnamon stick. Stir until onions are lightly browned. Add chicken thighs to pan and fry, turning constantly, for 10 minutes, or until golden on all sides.
Step 4
Add coriander, cumin, chili powder, turmeric, paprika, salt and pepper to pan and stir with the chicken for about 3 minutes. Add 1/3 cup water, stirring chicken for another 5 minutes over medium heat. Add another 2/3 cup water and bring to a boil. Reduce heat, cover pan and simmer 20 minutes.
Step 5
Add three-quarters of the cilantro to the chicken and stir.
Step 6
Mix the almonds with 1/2 cup of the cream and stir to form to a smooth paste. Add to the chicken, stir well and cook until heated through. Just before serving, remove cinnamon stick and stir in remaining cream and sprinkle with remaining cilantro.
Step 7
Serve.
Tips
No special items needed.
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