A big bowl of home made lentil tomato soup and a chunk of crusty, chewy bread!!
post #241 of 1044
1/28/09 at 3:41pm
I made really really tasty badami murgh, chicken curry with 100 almonds last night. It's on the menu tonight as left overs.
Heat 3 T oil in pan
Puree 2 small onions, and saute 3 minutes
Add 2 t ground ginger, 2 t ground garlic, 1 t chili pepper (pick your spice level preference), 1 t turmeric, 1 t salt and saute ~7 minutes - add 1-2 T more oil or butter if the mixture gets too dry
Add 1.5 lb chicken cut into serving pieces, add to pan and saute until golden, 5 to 10 min
Add 1 cup water, cover and cook 25 minutes, or until chicken is cooked through
Puree 100 blanched almonds (3/4 cup)
Add to pan and cook 5 minutes
Add 1 cup yogurt (full fat, low fat doesn't cook at well)
Cook 5 minutes, until sauce is well blended.
Serve over rice and/or daal.
You could also make it with veggies instead of chicken. Adjust the cooking time in the middle so that your veggies don't get too mushy.
The recipe originally called for 1.5 c coconut milk, but I didn't have any on hand, and it's got a ton of fat. Full fat yogurt has plenty of fat too, but less then coconut milk.