Photography recipe
Fotografía Chef Signature Chef

Method:

 

In a large bowl, mix the crushed almonds with the onion, garlic, chilli and ginger into a homogeneous paste - but not purée.

Pour the olive oil into a wok or saucepan and sauté the onion mix with laurel leaves until the onion turns golden. Add the chicken; stir continuously until golden brown.

Add the coriander, cumin, powdered...

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Method:

 

In a large bowl, mix the crushed almonds with the onion, garlic, chilli and ginger into a homogeneous paste - but not purée.

Pour the olive oil into a wok or saucepan and sauté the onion mix with laurel leaves until the onion turns golden. Add the chicken; stir continuously until golden brown.

Add the coriander, cumin, powdered chilli, turmeric, sweet paprika, salt and black pepper making sure this is well absorbed by the chicken, then add ½ a glass of water.
Stir for 5 minutes on a medium heat. When the water has evaporated, a thickened consistent sauce remains. Add another ½ glass of water and leave to boil. Cook for 20 minutes on a low heat. Add ¾ of the fresh coriander and stir in.

Crush more almonds and mix them into the yoghurt until a paste is achieved which will be added to the cooking mix; leave for a further 5 minutes.

Before serving, sprinkle the remaining fresh coriander on top.

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Ingredients 4 persons
  • 1 kg de-skinned
  • de-fatted and de-boned chicken
  • 50 g peeled almonds
  • 2 large onions
  • 4 cloves garlic
  • 2 finely diced green chillies
  • 1 piece ginger (5cm in cubes)
  • ½ cup extra virgin olive oil
  • 4/5 leaves fresh laurel
  • ½ spoonfuls ground coriander
  • 1 spoonful ground cumin
  • ¼ teaspoonful powdered chilli
  • ¼ teaspoonful ground turmeric
  • ¼ teaspoonful sweet paprika
  • 1 spoonful ground black pepper
  • 4 spoonfuls finely diced fresh coriander
  • 170 ml natural yoghurt
Recipes. The Cook & Chef Institute