Ingredients:
16 pieces skinned chicken
2 tbsp chopped fresh ginger
2 tbsp vegetable oil
2 tsp ground cardamom
1/2 cup vegetable oil
2 tsp ground red pepper
5 medium onions thin sliced
1 tsp ground cumin
6 tbsp blanched slivered or
1/2 tsp ground fennel
1 ground almonds
2 cup plain yogurt
3 tbsp ground coriander
1 cup water
1 course salt
1 fresh cilantro (garnish)
Instructions:
Pat chicken dry. Heat smaller amount of oil in heavy large skillet
or Dutch oven over medium high heat. Add chicken in batches and cook
on all sides just until no longer pink (do not brown). Remove using
slotted spoon and set aside. Heat remaining oil in skillet. Add
sliced onion and fry until wilted and pale brown, stirring
constantly to color evenly, about 12 minutes. Stir in almonds,
coriander, ginger, cardamom, ground red pepper, cumin and fennel and
cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of
mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2
of the water. Repeat with the rest of the mixture, yogurt and
water. Pour sauce back into skillet. Add chicken to skillet.
Place over medium high head and bring to a boil. Reduce heat, cover
and simmer until chicken is tender and sauce is thickened, about 45
minutes. Remove from head.
Let stand at room temperature for 30 minutes (dish is best
refrigerated and reheated). Rewarm over low heat. Transfer to
serving dish, garnish and serve immediately.
Servings: 8
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"When counting, try not to mix chickens with blessings." - Unknown
Chicken In Silky Almond Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
