Ingredientes para Chicken In Silky Almond Sauce
- 1.5 lbs boneless, skinless chicken breasts
- 1 teaspoon ground cardamom
- Vegetable Oil
- Red Peppers
- 1 teaspoon ground cumin
- Onions
- 1/2 teaspoon fennel seeds
- Slivered Almonds
- Plain Yogurt
- 1 tablespoon ground coriander
- 1 cup water
- Coarse Salt
- Fresh Cilantro
- Fresh Ginger
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Cómo preparar Chicken In Silky Almond Sauce
- Pat 1.5 lbs boneless, skinless chicken breasts dry and cut into 1-inch pieces.
- Heat 1 tablespoon of oil in a heavy large skillet or Dutch oven over medium-high heat.
- Add chicken in batches and cook, stirring occasionally, until no longer pink (about 5-7 minutes per batch). Remove using a slotted spoon and set aside.
- Add 1 tablespoon of oil to the skillet.
- Add 1 medium onion, thinly sliced, and fry until wilted and pale brown, stirring constantly, about 12 minutes.
- Stir in 1 cup slivered almonds, 1 tablespoon ground coriander, 1 tablespoon grated fresh ginger, 1 teaspoon ground cardamom, 1/2 teaspoon ground red pepper, 1 teaspoon ground cumin, and 1/2 teaspoon fennel seeds. Cook for 3-5 minutes more.
- Remove the mixture from the heat.
- Transfer half of the mixture to a food processor or blender.
- Puree with 1/2 cup plain yogurt and 1/2 cup water until smooth.
- Repeat with the remaining mixture, yogurt, and water.
- Pour the sauce back into the skillet.
- Add the cooked chicken to the skillet.
- Place over medium-high heat and bring to a boil.
- Reduce heat, cover, and simmer until the chicken is tender and the sauce has thickened, about 45 minutes.
- Remove from heat and let stand at room temperature for 30 minutes to allow flavors to meld.
- Rewarm over low heat before serving.
- Transfer to a serving dish, garnish with fresh cilantro or chopped almonds (optional), and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
24g
Fat
61g
Carbs
3g
