Title: Creamy Chicken Curry
Categories: Main dish, Poultry
Yield: 6 Servings

1 kg Chicken pieces
4 tb Ghee or oil
1 md Onion, quartered
2 Cloves garlic
1 CM piece ginger
4 tb Almond meal
1/2 ts Turmeric
1 ts Chilli powder
2 ts Ground Coriander
1 c Cream or coconut cream
1 1/2 ts Garam masala
3 Hard boiled eggs
2 tb Toasted almond flakes
1 Lime
Corainder or Mint sprigs

Preparation time: 10 minutes Cooking time: 50 minutes

Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife.
Brown in the ghee or oil until evenly coloured, then remove and keep warm.
Grind the onion, garlic and ginger to a paste in a food processor. Fry in
the same pan until golden. Add the almond meal, turmeric, chilli and
coriander. Cook for 1-2 minutes, stirring. Return the chicken to the pan
with 1 cup water. Partially cover and simmer until the chicken is tender,
about 25 minutes, turning several times. Stir in cream, garam masala and
hard boiled eggs cut into wedges. Heat through gently. Transfer to warmed
serving dish and garnish with the almonds, wedges of lime and sprigs of
herbs.
Posted to EAT-L Digest 26 October 96

Date: Mon, 28 Oct 1996 00:00:35 +1000

From: "I. Chaudhary"