Creamy Chicken Curry
Ingredients
1 kg Chicken Pieces
4 tbsps Ghee or Vegetable Oil
1 medium Onion, quartered
2 cloves Garlic
1 cm piece Ginger
4 tbsps Almond Meal
1/2 tsp Turmeric
1 tsp Chilli powder
2 tsps Ground Coriander
1 cup Cream or Coconut Cream
1 1/2 tsp Garam Masala
3 Hard Boiled Eggs
2 tbsps toasted flaked Almonds
1 Lime
Coriander or Mint leaves
Method:
- Cut the chicken pieces into 5 cm pieces with a cleaver or heavy
knife. Brown in the ghee or oil until evenly coloured, then remove and keep warm.
- Grind the onion and ginger to a paste in a food processor or mortar. Fry in the same pan until golden brown.
- Add almond meal, turmeric, chilli and coriander. Cook for 1-2 minutes, stirring. Return the chicken to the pan with 1 cup water. Partially cover and simmer until the chicken is tender, about 25 minutes, stirring several times.
- Stir in cream, garam masala and hard - boiled eggs cut into wedges. Heat through gently.
- Transfer to a warmed serving dish and garnish with the almonds, wedges of the lime and coriander or mint leaves.
Note: Nuts microwave well. Spread whole blanched almonds on a plate and
cook on high until golden, about 1 1/2 minutes.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6
