Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
1
-
2
-
2
-
4
-
2
-
1
-
Directions
Chicken in Coconut Milk (Indian), While the coconut milk in this dish might given the impression of this being a Southeast Asian dish, it actually originates in the North Indian state of Bengal where it is a popular dish This recipe is versatile in that, if you are concerned about the high fat content in coconut milk, you may substitute half the quantity by using ricotta cheese instead , This was wonderful! I had to substitute ground cardamom because I didn’t have the pods Also, I left out the chiles because I didn’t know if my kids would like that much heat in their dish I look forward to making this again , Boy, this was really good! I didn’t have the dried chilies, but it was fairly spicy without them I also used chicken thighs instead of breasts I served it over whole wheat couscous Next time, I will try this in the crockpot to really let the flavors mingle Very authentic taste!
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Steps
|
1
Done
|
In a Medium Pan, Dry-Roast the Almonds and Coconut Until They Are Just Light Brown. |
|
2
Done
|
Remove to a Large Bowl. |
|
3
Done
|
Add the Coconut Milk, Ground Spices, Ginger, Garlic and Salt. |
|
4
Done
|
Combine Well. |
|
5
Done
|
Heat Oil in Pan. |
|
6
Done
|
Add Bay Leaves, Cardamom Pods and Chicken Cubes. |
|
7
Done
|
Stir-Fry This For 2 Minutes to Seal the Chicken. |
|
8
Done
|
Pour in the Coconut Milk Mixture and Stir Thoroughly. |
|
9
Done
|
Lower Heat, Add the Dried Chillies and Cilantro (if Using), Cover and Cook 10-12 Minutes, While Stirring Occasionally. |
|
10
Done
|
Garnish For More Cilantro If Desired, and Serve Accompanied With Pulao. |
