From Indian Classic Cooking page 179 – for 4-6 persons
- 1.125-1.25kgs chicken breasts
- 125ml light vegetable oil
- 125gms finely chopped onion (about half to one large?)
- 4tsps chopped garlic
- 4tsps finely chopped ginger root
- 8 green cardamom pods
- 12 whole cloves
- 1 cinnamon stick 7-8cms or so long
- 2tbsps blanched almonds
- 0.25tsps turmeric
- 0/5tsps cayenne pepper
- 2tsps salt
- 60ml double cream
- 2tsps chopped coriander
cut each chicken breast into about 4 pieces; heat the oil in a large pan, add the onions, garlic and ginger and cook over medium high heat until onion pale and limp (5 mins or so).
Add cardamom, cloves and cinnamon and cook about 5 more mins until spices are puffed up and begin to brown; add ground almonds and stir rapidly for about two minutes.
Reduce heat to medium and add the chicken pieces in one layer; let cook undisturbed for about 1 min, turn and cook on the other side and continue until the pink color is lost but the chicken stays white.
Add coconut milk, turmeric, cayenne pepper and salt and bring to boil, then reduce and simmer covered until the chicken is cooked (30 mins? – probably less!). Check to make sure the sauce does not evaporate and the meal does not burn.
Stir in the cream and turn off the heat. Let the dish rest for at least one hour and check for seasoning. Serve sprinkled with coriander leaves.