Enjoy Indian-inspired cuisine at home. This recipe uses a medley of spices to
create a flavor profile recognized a world away. A little sweet. A little heat.
What more do you want? Garnish with the toasted almonds and slices of fresh lemon.
Goes well over a long grained rice like Basmati.
1/3 cup slivered almonds
1/4 cup Challenge Butter
2 cups sliced onions
2 teaspoons pressed or minced garlic
2 teaspoons grated or minced ginger root
1 fresh green (Serrano) chile, quartered lengthwise
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon red pepper
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
2 pounds boneless, skinless
chicken, cut into 1-inch cubes
3/4 cup canned coconut milk
crushed red pepper
1 tablespoon fresh lemon juice
3 to 5 cups cooked rice
Lemon slices (optional)
Toast almonds in skillet over medium heat, stirring constantly until nuts are
lightly browned. Remove from heat and set aside.
Melt butter in a large skillet over medium heat.
Add onions; sauté until limp
and slightly browned at the edge.
Add garlic, ginger and Serrano chili; sauté an
additional minute. Stir in salt and spices; sauté briefly to blend.
Add chicken; stir and cook until pieces no longer appear pink.
Add coconut milk
and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer
Remove from heat and stir in lemon juice.
Sprinkle toasted almonds over the top.
Serve over rice and garnish with lemon slices if desired.
Source: Challenge Home Economist
Recipe and photograph courtesy of Challenge Butter.