Categories: Chicken

Ingredients

• 4 cardamom pods
• 10 garlic cloves, peeled
• 6 whole cloves
• 4 1/2 tsp chopped fresh ginger
• 1 tbsp. unblanched almonds
• 1 tbsp. salted cashews
• 1 tsp ground cinnamon
• 6 small red onions, halved and sliced
• 4 jalapenos, seeded and finely chopped
• 1/4 cup canola oil
• 3 tbsp. water
• 1 1/2 lbs. chicken breasts, cut into 1/2-inch cubes
• 1 cup coconut milk
• 1 cup plain yogurt
• 1 tsp ground turmeric
• Fresh cilantro leaves
• Hot cooked basmati rice

Directions

1. Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews, and cinnamon; cover and process until blended. Set aside.

2. In a large skillet, saute onions and jalapenos in canola oil until tender. Stir in water and the garlic mixture. Add the chicken, coconut milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice.

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