Directions: |
Directions:Directions
Marinate
1. Put cloves, cumin, and 1 tsp each of paprika and garam masala into a small pan and toast 1 min. Add to large bowl.
2. Add to the bowl: 1 lemon rind finely zested, lemon juice, crushed garlic, peeled & finely grated ginger, yogurt, salt (1 tsp or less)
3. Cut chicken breasts into 2 inch chunks and add to bowl. Massage marinade into the meat.
4. Skewer the chicken, interspersing with lemon wedges and chunks of green or yellow chiles (don't squash together too much)
5. Place in pan and cover with plastic wrap. Marinate for at least 2 hrs but preferably overnight.
Sauce
1. Peel onion & garlic, finely slice with red chiles and cilantro stalks.
2. Add onion, garlic, and chiles to large pan over medium-high heat with olive oil and cook ~ 20 min or until golden. Stir regularly.
3. Add ground coriander, turmeric, and remaining paprika and garam masala. Cook for 2 min.
4. Toast, then add the almonds to the sauce.
5. Pour in the tomatoes, crumble in bouillon cube, and add 1¼ cups of boiling water. Simmer for 5 min then stir in coconut milk.
6. Simmer sauce for 20 min, stirring occasionally, then season until desired.
Cooking
1. Drizzle chicken with a little oil then grill on a hot BBQ, in a hot grill pan, or under a hot broiler until chicken is golden on all sides.
2. Slice the chicken off the skewers and straight into the sauce. Reserve the lemons.
3. Simmer ~2 min and squeeze lemon juice over top to taste.
4. Swirl through some more yogurt, add cilantro leaves, and serve with bread or fluffy rice |
Personal
Notes: |
Personal
Notes: Laurie,
Food brings us comfort, much the same way as having a really wonderful friend. Your friendship means a lot to me and we have shared many hours of cooking, talking and eating. I hope you enjoy these recipes and I look forward to many more hours of cooking in your company. Happy Birthday, Laurie! Love and Hugs, Betty
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