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Ingredientes
- 1/2 c. Blanched almonds
- 6 x Garlic cloves
- 1 Tbsp. Fresh gingerroot, chopped
- 2 Tbsp. Vegetable oil
- 2 lb Chicken thighs, skinned
- 6 whl cloves
- 3 x Bay leaves
- 2 x Onions, minced
- 1 x Cinnamon stick
- 1 tsp Grnd coriander
- 1 tsp Cumin
- 1 tsp Cardamom
- 1 tsp Salt
- 1/4 tsp Cayenne pepper
- 1/2 c. Plain yogurt Fresh coriander, minced
Direcciones
- In blender or possibly food processor, pure blanched almonds, garlic, ginger and 1/3 c. water till smooth.
- In large saucepan or possibly Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.
- Stir in cloves, bay leaves, onions and cinnamon; cook for 5 min or possibly till onions are lightly browned. Add in almond mix to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 min or possibly till lightly browned.
- Return chicken to saucepan along with 1/2 c. water; cover and simmer for about 30 min or possibly till juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Throw away cinnamon stick, cloves and bay leaves.
- Garnish with coriander.
- Serve with bowls of chutney, toasted almonds and yogurt.
- Main
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 595 | |
| Calories from Fat 396 | 67% |
| Total Fat 44.76g | 56% |
| Saturated Fat 9.8g | 39% |
| Trans Fat 0.57g | |
| Cholesterol 154mg | 51% |
| Sodium 742mg | 31% |
| Potassium 635mg | 18% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.51g | 3% |
| Protein 37.04g | 59% |
