Instructions: In blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth.

In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.

Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.

Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves.

Garnish with coriander.

Serve with bowls of chutney, toasted almonds and yogurt.

Main

To: All Mark: Save Subj: 02:mm-recipes mm-budget meals
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAA AAA

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.