The Land of Bibble

A New Chapter

Almond Chicken

Method

1. Cut the chicken into bite-sized pieces
2. Mix the Marinade Ingredients and the Spices together in a non-metallic bowl. Add chicken, coating it completely. Cover and refrigerate for 24-48 hours.(make sure the chicken is fresh)
3. To cook, heat ghee on a wok. Stir-fry the cumin seeds for a few seconds, then add the garlic and continue for 30 seconds. Next add the ginger, and continue to stir-fry for a further 30 seconds. Finally add the onion and almonds, and carry on for 5 minutes
4. Preheat the oven to 375F/190C/Gas 5. Using a 4-5 pint (2.25 - 2.75 litre) casserole with lid, combine the fried Ingredients and the chicken with all its Marinade. Put the casserole into the oven.
5. After 15 minutes, inspect and stir, adding water if becoming too dry.
6. After 15 more minutes, repeat, and add the garam masala and fresh coriander. Salt to taste.
7. Cook for a final 15 minutes or so then serve.
   
   

This recipe is based on Pat Chapman's.

Ingredients

• 1 pack of 4 chicken breasts
• 3 tblsp ghee or veg oil
• 2 tblsp cumin seeds
• 4 garlic cloves, chopped
• 1 inch fresh ginger, chopped
• 225g onions , finely chopped
• 50g almonds, chopped
• 2 tsps garam masala
• 1 tblsp chopped fresh coriander
• salt to taste
  

Marinade Ingredients

• 150g natural yoghurt
• 50ml double cream
• 1tblsp white sugar
• 1 tsp salt
• 1/2 tsp turmeric

Spices

• 4 bay leaves
• 4-6 cloves
• 5cm piece cassia bark
• 6-8 cardamoms
• 1 tsp fennel seeds
• 1 tsp coriander seeds
  

Pat Chapman