Recipe credit @whip_it_up_with_zee
Picture credit @whip_it_up_with_zee
½ kilo chicken fillets cubed3 tablespoons oil1 onion, finely chopped1 tablespoons green chilli garlic paste1 teaspoon garlic pasteGrinded green chilli to taste2 green cardamom, bruised open¼ teaspoon turmeric¼ teaspoon ground cumin (jeera)¼ teaspoon ground coriander(dhana)¼ teaspoon salt1 teaspoon tomato purée
1 can coconut milkSmall handfull of cashew nuts, or almondsI use both half of eachLiquidise the coconut milk,cashews and almondsSmall piece of ginger sliced thinly¼ teaspoon garam masala
Heat the oil ,add the onion, garlic and green chilli paste and braise for about 5 minutes over a meduim heat.Add the cardamoms,add turmeric, cumin, coriander, salt and fry a littleAdd the tomatoe purée and braise a littleAdd the cubed chicken and about a ¼ cup water.Cook on low heat untill chicken is tender.Pour in the coconut milk and nuts mixture.Add a little water if the sauce is too thick.Add in 250ml of fresh cream.Sprinkle the sliced fresh ginger and the garam masala over.Serve with naan bread or basmati rice and a crisp green salad.