Ingredients
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2 tablespoons Vegetable Oil
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2 Green Cardamom Pods
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1 Star Anise
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100g sliced finely Brown/White Onion
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1 teaspoon Garlic Paste
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1/2 teaspoon Ginger Paste
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1 tablespoon Tomato Paste
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2 Green Finger Chillies
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2 teaspoons Mix Powder / Curry Powder
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1 teaspoon Chilli Powder
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3/4 teaspoon Turmeric Powder
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1/2 teaspoon Salt
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 teaspoon Cumin Powder
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4 tablespoons Ground Almonds
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250g diced Chicken Breast
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300ml (hot) Curry Base
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1 tablespoon Mango (puree / chutney)
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1/4 teaspoon Garam Masala Powder
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3 tablespoons Condensed Milk(approx. 50ml)
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For Decoration
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1 tablespoon Almond Flakes
Directions
A flavourful dish made with tender chicken in a caramelised onion gravy, infused with a blend of aromatic spices, ground almonds and chillies
Steps
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1
Done
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on a low to medium heat add the oil, cardamoms, star anise and onions to the pan and cook stirring occasionally until the onions become soft and golden |
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2
Done
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remove the star anise and add the garlic, ginger, tomato puree and sliced finger chillies, stir through and cook for around a minute until the initial bitter smell disappears |
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3
Done
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stir through the spice mix, turmeric, chilli powder, cumin powder, salt and fenugreek leaves, add a little base if necessary and allow to gently fry until the oil begins to separate |
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4
Done
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add the almond powder, combine then add half of the base, if you're using raw chicken also add it now and stir to combine |
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5
Done
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allow to reduce for a few minutes then turn up the heat to high, add the rest of the base along with the mango puree and combine well |
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6
Done
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if using pre-cooked meat at it now then sprinkle over the garam masala, allow to reduce until the sauce is the thickness you require, and if using raw meat, it's cooked through |
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7
Done
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remove from the heat and stir through the condensed milk |
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8
Done
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serve garnished with the toasted almond slices |
