A curry that is mild enough for anyone to eat.
Marinade Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1/4 | cup | plain yoghurt |
| 1 | tbs | garlic (crushed) |
| 2 | tbs | ginger (crushed) |
Sauce Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | whole | chicken, broken down (skin removed) |
| 2 | tbs | vegetable oil |
| 1/2 | tsp | whole cloves |
| 1/2 | tsp | black peppercorn |
| 6 | whole | green or white cardamom pods |
| 3 | whole | black cardamom pods |
| 1 1/2 | tsp | salt |
| 1/2 | tsp | cayenne |
| 1/2 | cup | slivered blanched almonds |
| 1/2 | cup | water |
| 3 | sticks | cinnamon |
| 2 | whole | bay leaves |
| 1 | medium | red onion, sliced |
| 2 | tbs | coriander leaves and stems (finely chopped) |
Preparation
Break the chicken down into serving sized parts.
Add the yoghurt, ginger, and garlic into a dish with the chicken. Make sure all the chicken is coated.
Let it marinate for a few hours.
Directions
Dry fry the spices if desired.
Grind the spices in a mortar and pestle.
Add the oil and onion to the pan and fry until slightly browned.
Add the spices, cinnamon and bay leaves and fry to release their oils.
Grind the almonds and add to the pan.
Add the water to smooth out the paste.
Add the chicken, cover and simmer till done.
Optional method
Some will prefer this as a creamy sauce. In which case, the sauce is transferred to a blender after the onion is browned, then spices and nuts are added and blended until creamy.