This is another recipe from novelist Elizabeth Berg, who got it from First magazine. She wrote that it was one of her daughter Julie's favourite meals. Serve with Basmati rice.
- 3 lbs boneless uncooked chicken breasts
- 2 Tbsp slivered almonds
- 1/2 tsp fennel seeds, ground
- 4 cloves garlic
- 3 Tbsp chopped fresh ginger
- 3 large tomatoes (3 lbs)
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 1-1/4 tsp nutmeg
- 1 tsp cardamom (optional)
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp salt
- 1/2 cup heavy cream
- 1-1/2 tsp coarsely grated pepper
- 1/3 cup chopped fresh cilantro leaves
Grind the almonds and fennel seeds and set aside.
Combine garlic, ginger, tomatoes and yogurt, puree in blender or food processor until smooth.
Heat vegetable oil in a large, heavy frying pan.
Add tomato mixture.
Cook over medium-high heat, stirring frequently, about 15 minutes.
When tomato mixture is thickened, add chicken.
Cook until chicken loses its pink colour, about 5 minutes, but don't let it brown.
Stir in nutmeg, ground almonds and fennel, cardamom, cumin, ground coriander, salt.
Reduce heat.
Simmer until chicken is just done, about 10 minutes.
Stir in cream and pepper.
Remove from heat and cover.
When ready to serve, reheat, taste for seasoning, adding salt and pepper if needed.
Stir in fresh cilantro.
Garnish with cilantro and toasted almonds if desired.
