This recipe is a complete fusion of tastes, crafted with plenty of herbs, spices, and flavors. An indian dish, that satisfies cosmopolitain appetite.
To make this dish one will need:
A can of coconut milk
A liter of yogurt
Two table spoons of turmeric
A table spoon of cardamon
Two table spoons of curry
One table spoon of cumin
Two medium sized onions
Four cloves of garlic
A kilogram of chicken breasts
Four fresh tomatoes
Chili pepper
Half a cup of cream
Vegetable or canola oil
Butter
Cashew nuts
Directions:
In a pan, throw in two table spoons of olive oil, as well as one table spoon of butter, when the mix is warm, place the finely chopped onions onto the pan.
Once the onions turn translucent, add in the chopped garlic cloves, and stir.
Once the garlic is ready, pour in the chopped tomatoes, chiles.
In a side bowl, place the yogurt, along with the turmeric, cumin, cardamon, and curry. Chop the chicken into small pieces, and add the to the yogurt mix, making sure the chicken is well marinated. Leave the mixture to rest for the next one to two hours.
Once the tomatoes are well cooked, and the pan no longer contains any water, add in the yogurt and chicken mixture onto the casserole, and mix the contents.
Leave it to cook for the next 45 minutes to one hour, depending on the thickness you desire.
Add the coconut mix onto the casserole, as well as the cream, and leave in for an additional ten minutes.
In a different pan, fry the cashew nuts with butter, and add to the dish, as desired.
Garnish with salt and pepper, and voila!
This dish is best served with a side of steamed rice.
Enjoy!
