1 chicken cut into small pieces
1 cup of natural yogurt
3 medium-sized onions, finely chopped
1 tablespoon of grated ginger
10 cloves garlic, minced
6 cloves
1 cinnamon stick
4 cardamom seeds
10 cashews
10 almonds, peeled
1/2 cup of olive oil
1 teaspoon of red pepper flakes
2 tablespoons of ground cumin (or golden ginger)
2 1/4 cups of hot water
1 cup of coconut milk
2 tablespoons of chopped coriander
10 to 15 almonds, cut into strips and toasted
To taste salt
1 chicken cut into small pieces
1 cup of natural yogurt
3 medium-sized onions, finely chopped
1 tablespoon of grated ginger
10 cloves garlic, minced
6 cloves
1 cinnamon stick
4 cardamom seeds
10 cashews
10 almonds, peeled
1/2 cup of olive oil
1 teaspoon of red pepper flakes
2 tablespoons of ground cumin (or golden ginger)
2 1/4 cups of hot water
1 cup of coconut milk
2 tablespoons of chopped coriander
10 to 15 almonds, cut into strips and toasted
To taste salt
Mix the ginger and garlic
Form a paste and reserve
Grind the cinnamon, cloves, cardamom, cashews, and almonds. Reserve
Dress the onion in olive oil
Combine the garlic paste with the ground spices
Add 1/4 cup of hot water and simmer for a few minutes
Add the chicken and yogurt in spoonfuls
Season with salt, cumin, and red pepper flakes
Add the remaining water and cook the chicken for 20 minutes
Simmer the coconut milk over low heat for an additional 3 minutes
Transfer the chicken to a serving dish and sprinkle with coriander and toasted almonds
Serve hot.
