Chicken Cooked with Cream and ALmonds (Murch Nawabi)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons vegetable oil or ghee 2 teaspoons Garlic Puree 8 tablespoons Onion Puree
2 tablespoons Curry Paste (storebought or homemade) 1-1/2 pounds chicken breast, skinned and cubed Akhni Stock or water
2/3 cup light cream 1 tablespoon pistachio nuts 2 tablespoons almonds
1 tablespoon golden raisins 2 teaspoons ground cassia bark or cinnamon 2 tablespoons chopped fresh cilantro leaves
4 fried eggs (optional)



1 Heat the oil in a karahi or wok, and stir-fry the garlic puree for 1 minute, then the onion puree for 3-4 minutes. Add the curry paste and stir-fry for another minute.
2 Add the chicken and stir-fry for 10 minutes. Use a little akhni stock or water as necessary to keep it from sticking.
3 Carefully add the cream, nuts, and golden raisins, the ground cassia bark, and the fresh cilantro.
4 Simmer for at least 10 more minutes, then serve. If you like, you can garnish each helping of this dish with a fried egg.

Back