This is a print preview of "Creamy Chicken Curry" recipe.

Creamy Chicken Curry Recipe
by Global Cookbook

Creamy Chicken Curry
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  Servings: 6

Ingredients

  • 1 kg chicken pcs
  • 4 Tbsp. ghee or possibly oi1
  • 1 med sized onion quartered
  • 2 clv garlic
  • 1 x cm piece ginger
  • 4 Tbsp. almond meal
  • 1/2 tsp turmeric
  • 1 tsp chilli pwdr
  • 2 tsp grnd coriander
  • 1 c. cream or possibly coconut cream
  • 1 1/2 tsp garam masala
  • 3 x hard boiled Large eggs
  • 2 Tbsp. toasted flaked almonds (See Note)
  • 1 x lime coriander or possibly mint s prigs

Directions

  1. Cut the chicken pcs into 5cm pcs with a cleaver or possibly heavy knife.
  2. Brown in the ghee or possibly oil till proportionately coloured then remove and keep hot.
  3. Grind the onion garlic and ginger to a paste in a food processor or possibly mortar.
  4. Fry in the same pan till golden brown.
  5. Add in almond meal turmeric chilli and coriander.
  6. Cook for 12 min stirring.
  7. Return the chicken to the pan with 1 c. water.
  8. Partially cover and simmer till the chicken is tender about 25 min turning several times.
  9. Stir in cream garam masala and hardboiled Large eggs cut into wedges.
  10. Heat through gently.
  11. Transfer to a warmed serving dish and garnish with the almonds wedges of the lime and sprigs of herbs.
  12. Note. Nuts microwave well. Spread whole banched almonds on a plate and cook on high till golden brown about 1 1/2 min.
  13. Serves 6