posted by RisaG 10/22/98
-
Creamy Garam Masala Chicken
Recipe By : Adapted from Graham Kerr's Kitchen by Graham Kerr
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces nonfat yogurt
3 tablespoons ground almonds
1/2 teaspoon ground cardamom
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1 teaspoon sugar
1/2 teaspoon salt
1 pound chicken breasts -- skinned, boned and
cut into
almond-size pieces
1 1/2 teaspoons grated fresh gingerroot
1/8 teaspoon freshly ground sea salt
1 teaspoon canola oil
2 onions -- peeled and sliced
thin
1 clove garlic -- bashed, peeled and
chopped
1/2 teaspoon garam masala (Indian curry powder)
1/2 cup chicken stock
juice of 1 lime
1 tablespoon cornstarch
For the white sauce: The day before, combine all the ingred (first 7), place in a yogurt strainer (or a coffee filter placed in a sieve placed over a 2 cup measuring cup), and refrigerate for 12 hours. Discard the whey.
For the chicken: The day of serving, put the chicken in a small bowl, sprinkle with the ginger and the salt, and chill
for 1 hr.
Heat the oil in a nonstick skillet and saute the onion until they are soft and translucent.
Do not allow them to color. Add the garlic, garam masala, and the marinated chicken breasts, and simmer gently for 5 min.
Using a slotted spoon,remove the chicken from the pan,leave the juices.
In a small bowl, combine the stock, lime juice and corn starch, stir into the pan juices, and simmer gently, stirring constantly, for 3 min.
Remove from the heat and gradually whisk a couple of tbls of the warm sauce into the strained yogurt mixture.
When that is well incorporated, stir the yogurt into the pan juices. Return the chicken to the pan and just heat through, but do not boil or the yogurt will curdle.
Serve over basmati rice.