16 pieces skinned chicken
2 tbsp chopped fresh ginger
2 tbsp vegetable oil
2 tsp ground cardamom
1/2 cup vegetable oil
2 tsp ground red pepper
5 medium onions thin sliced
1 tsp ground cumin
6 tbsp blanched slivered or
1/2 tsp ground fennel
1 ground almonds
2 cup plain yogurt
3 tbsp ground coriander
1 cup water
1 course salt
1 fresh cilantro (garnish)
Directions
Pat chicken dry. Heat smaller amount of oil in heavy large skillet
or Dutch oven over medium high heat. Add chicken in batches and cook
on all sides just until no longer pink (do not brown). Remove using
slotted spoon and set aside. Heat remaining oil in skillet. Add
sliced onion and fry until wilted and pale brown, stirring
constantly to color evenly, about 12 minutes. Stir in almonds,
coriander, ginger, cardamom, ground red pepper, cumin and fennel and
cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of
mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2
of the water. Repeat with the rest of the mixture, yogurt and
water. Pour sauce back into skillet. Add chicken to skillet.
Place over medium high head and bring to a boil. Reduce heat, cover
and simmer until chicken is tender and sauce is thickened, about 45
minutes. Remove from head.
Let stand at room temperature for 30 minutes (dish is best
refrigerated and reheated). Rewarm over low heat. Transfer to
serving dish, garnish and serve immediately.
Servings: 8 servings
Chicken In Silky Almond Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry; Sauce
The History of Recipes
Written cooking instructions as an idea can be found way back into history, in truth as far back into history as early Egypt, and quite possibly further than that. However, generally, these early cook books were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Moving our culinary historical trip onwards, there were a couple of interesting cookery books which were published in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is served today, but rather accounts of the types of meals prepared by the cooks of the rich and powerful. Over the next few hundred years, the upper-class families of the West tried to serve up the most extravagent meals, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 1900s, cookery publications were increasing in popularity mostly as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Chicken In Silky Almond Sauce recipe.
