CHICKEN IN YOGURT AND ALMOND CURRY

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Chicken in Yogurt and Almond Curry image

A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. If you don't have it, please for more informations read: http://www.indiacurry.com/faqhints/preventyogurtcurdling.htm

Provided by Artandkitchen

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/2 kg boneless chicken (deskinned) or 4 chicken legs (deskinned)
1 tablespoon ginger (grated)
2 tablespoons oil
4 garlic cloves (crushed)
1/2 teaspoon red chili powder (to taste!)
1 teaspoon coriander powder
1 teaspoon garam masala
2 cups plain yogurt, if possible stabilized
3 green cardamoms, crushed
2 cloves
1/2 salt (to taste)
2 tablespoons almonds (ground)
1/4 garam masala (for topping)
1 tablespoon almonds, splits (for topping, roasted)

Steps:

  • Place chicken in a bowl and coat well with ginger and garlic.
  • Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
  • Add chili, garam masala and coriander.
  • Cook for 2 more minutes turning once.
  • Add yogurt, cardamom, cloves and salt.
  • Cook 5 minutes.
  • Turn once the chicken and cook covered 20 more minutes.
  • Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
  • Place chicken with sauce on serving dishes and top with garam masala and almonds.
  • Serve with rice or naans and vegetables of course!
  • Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.

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