Chicken In Silky Almond Sauce

This International sauce features Skinned chicken, Vegetable oil, Ground cardamom, Vegetable oil, Ground red pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Beginner

Servings: 8

Calories: 1876.8

Dietary: Gluten-free

Description

This International sauce features Skinned chicken, Vegetable oil, Ground cardamom, Vegetable oil, Ground red pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

16 pieces Skinned chicken
2 tablespoons Vegetable oil
2 teaspoons Ground cardamom
1/2 cups Vegetable oil
2 teaspoons Ground red pepper
5 medium Onions thin sliced
1 teaspoons Ground cumin
6 tablespoons Blanched slivered or
1/2 teaspoons Ground fennel

Directions

1
Ground almonds 2 c Plain yogurt 3 tb Ground coriander 1 c Water Course salt Fresh cilantro (garnish) 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
2
Chopped fresh ginger

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1876.8kcal

% Daily Value *
Total Fat 111.5g172%
Saturated Fat 25.9g130%
Cholesterol 642.7mg215%
Sodium 512.5mg22%
Total Carbohydrate 14.8g5%
Dietary Fiber 2.8g12%
Sugars 6.6g
Protein 170.4g341%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, baking, blanched, blending, boiling, cardamom, chicken, cumin, fennel, frying, ground, international, oil, onions, pepper, red, sauce, silky, simmering

Read it online: https://www.chefs-mate.com/recipe/chicken-in-silky-almond-sauce/