Ingredients:
(Serves eight)
• 4 large garlic cloves, peeled
• 3 tablespoons fresh ginger, chopped
• 3 medium tomatoes, quartered
• 250 g plain yogurt
• 180 ml vegetable oil
• 1 1/2 kg chicken breasts, boned, skinned, and cubed
• 1/2 teaspoon mace
• 1 teaspoon nutmeg
• 2 tablespoons blanched almonds, ground
• 1 teaspoon cardamom, ground
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1/2 teaspoon fennel, ground
• 1 tablespoon salt
• 125 ml double cream
• 2 -3 teaspoons black peppercorns, coarsely ground
• 4 -5 tablespoons cilantro, finely chopped (coriander)
Preparation:
1. Process the garlic, ginger, tomatoes, and yogurt in a food processor until they are a fine purée.
2. Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning - until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes).
3. Add the chicken pieces and stir the mixture until it loses its pink color. Sear for 5
minutes, but do not let its color turn brown.
4. Add the mace, nutmeg, almonds, cardamom, cumin, coriander, fennel and salt, and mix well.
5. Reduce heat and cover the pan. Let it simmer for 15 minutes.
6. Uncover and continue cooking for another 15 minutes (or until the chicken is tender).
7. Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
8. Leave the dish covered for at least 1 hour. Reheat thoroughly when ready to be served.
