Curry of the week : 3-August-97

Murgh Badam Pasanda

Ingredients

• 4 chicken breasts boned and skinned
• 2 tablespoons vegetable oil
• 1/2 onion, peeled and chopped
• 1 clove garlic
• 50 g (2 oz) cashew nuts
• 1/2 teaspoon ground cloves
• 1/4 teaspoon green cardamoms
• 2 teaspoons turmeric
• 1 teaspoon ground black pepper
  
  
• Marinade
  • 150 g (5 oz) natural yoghurt
  • 1 teaspoon ginger puree
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground aniseed
  
  
• Garnish
  • toasted slivered almonds
  • chopped fresh coriander leaves

Method

• Combine the marinade ingredients. Brush the marinade onto the chicken, cover and refrigerate for several hours.
• Remove the chicken from the marinade and set the latter aside for later use.
• Fry the chicken over medium heat in the oil for about four minutes each side or until golden brown. Remove and set aside.
• Fry the onion, crushed garlic and cashews in the same pan for about two minutes. Take the pan off the heat and place the contents into a blender.
• Add the cloves, cardamom, turmeric, pepper and 50 ml (2 fl oz) water to the blender. Puree into a paste.
• Return the paste to the frying pan and simmer over a medium heat for five minutes, stirring occasionally. Add 175-250 ml (6-8) fl oz water and the chicken with the reserved marinade, and continue to stir-fry for a further 15-20 minutes.
• Sprinkle with toasted almonds and coriander leaves before serving.

Serves 4.