Ingredients
4 cardamom pods10 garlic cloves, peeled6 whole cloves4-1/2 teaspoons chopped fresh gingerroot1 tablespoon unblanched almonds1 tablespoon salted cashews1 teaspoon ground cinnamon6 small red onions, halved and sliced4 jalapeno peppers, seeded and finely chopped1/4 cup canola oil3 tablespoons water1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes1 cup coconut milk1 cup plain yogurt1 teaspoon ground turmericFresh cilantro leavesOptional: Naan flatbreads or hot cooked basmati rice
Preparation
Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with naan or rice if desired.
