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Beginner Almond Chicken with Tomatoes
- serves 4 -
Adapted from 660 Curries by Raghavan Iyer.
Ingredients
2 tablespoons canola oil
1/4 cup slivered, blanched almonds, ground
4 garlic cloves, chopped
1 large tomato, cored and finely chopped
1/2 teaspoon cayenne
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon garam masala
1 chicken breast
1/2 cup heavy cream
2 tablespoons fresh cilantro, finely chopped
Procedure
1. Pour the oil into a large skillet set over medium-high heat. Add the almonds and garlic and cook for 1 to 2 minutes, stirring constantly, until the garlic is browned but not burned.
2. Add the tomato, cayenne, salt, sugar, and garam masala. Stir occasionally and cook for 2 to 4 minutes. The tomatoes should break down into the sauce.
3. Dump in the chicken and pour in the cream. Stir well, then drop the heat to medium, cover the skillet, and cook for 5 minutes, or until chicken is done.
4. Sprinkle with chopped cilantro and serve.
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