Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
Grrrrrgh!
Course : Indian
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        chicken breast halves without skin -- boneless
   1      2 inch piece  fresh ginger -- quartered
   3      medium        garlic cloves -- peeled
   1      small         onion -- quartered
   1      medium        tomato -- quartered
   1      cup           cilantro
   1      cup           plain yogurt
   4                    jalapenos -- or to taste
   3      tablespoons   vegetable oil
  20                    almonds -- ground
  20                    cashews -- ground
     1/2  teaspoon      cloves -- ground
   5      whole         cardamom pods -- pounded lightly
                        salt and pepper -- to taste
                        cilantro and tomato wedges for garnish
 

Preparation:

Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato, cilantro and yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture the skin a few times. Heat oil in a large pan over medium heat and saute whole peppers for 1-2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute 1-2 minutes, stirring. Do not let spices burn. Immediately stir in onion-tomato puree, followed by chicken pieces. Cover and bring to a boil over high heat. Reduce heat to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes, stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can be kept, covered, 2 days in refrigerator. Add a few tablespoons more yogurt when reheating. Garnish with cilantro and tomato wedges and serve.