Free Cooking Recipes

For those who like a milder, more subtle Indian dish, this is ideal. The selected spices are ‘warm’ rather than ‘hot’ and the sauce is creamy.

SERVES 4
750g/1 1/2 lb boneless chicken, cubed (breast or thigh)
36 cup/150 ml/1/4 pt natural yogurt
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/I tsp ground cinnamon
2.5 ml/1/2 tsp coriander (cdontro)seeds
2.5 ml/1/2 tsp ground ginger
salt
15 ml/1 tbsp vegetable oil
1 medium onion, sliced
1 clove garlic finely chopped
15 ml/1 tbsp plain (all purpose) flour
1/2 cup/90 ml/6 tbsp chicken stock (broth)
25 g/1 oz creamed coconut
45 ml/3 tbsp freshly chopped coriander (cilantro)

1. Cut the chicken into bite-size pieces. Place in a bowl with the yogurt, coriander, cumin, cinnamon, coriander seeds, ground ginger and a little salt and stir until well coated. Cover and chill for 4 hours, but preferably overnight.
2. Heat the oil in a pan, add the onion and garlic and sauté until softened and golden. Strain the chicken pieces and add to the pan. Saute until sealed.
3. Sprinkle on the flour, then blend in the chicken stock (broth). Add the
   creamed coconut and stir until it dissolves and the mixture thickens.
   Pour in the remaining yogurt and spice marinade. Cover and simmer for 25 minutes or until the chicken is tender. Adjust seasoning, if necessary.
4. Five minutes before the end, stir in the chopped coriander (cilantro).
   Serve the chicken, sprinkled with the toasted almonds and accompanied with rice