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Ricotta cheese in an Indian dish? Try it! You won't know it's there. Plus, it adds protein and cuts the fat in this flavorful chicken. Add a little dried red pepper if you prefer some heat. I like to serve it without the hot pepper, as it pairs better with a coconutty/vanilla Chardonnay.
- 1 tablespoon finely chopped almonds or 1 tablespoon ground almonds
- 2 tablespoons dried coconut (dessicated, unsweetened)
- 1 bay leaf
- 1 teaspoon chili powder
- 1 teaspoon salt (I used Kosher)
- 2 teaspoons fresh grated ginger (if using powdered, use ½-1 tsp.)
- 1 -2 clove of minced garlic
- 1 1⁄2 teaspoons ground coriander
- 3⁄4 cup part-skim ricotta cheese
- 3⁄4 cup light coconut milk
- 1 -2 tablespoon vegetable oil (one worked fine for me)
- 1 lb boneless skinless chicken breasts or 1 lb chicken tenders, cut into chunks
- 1⁄2 teaspoon ground cardamom or 3 whole cardamom pods
- 1⁄4 cup chopped fresh cilantro (for garnish)
- Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
- Spoon into a bowl.
- To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
- Stir in ricotta cheese and coconut milk.
- Set aside.
- Heat 1-2 tablespoons oil in skillet.
- Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
- Add coconut/cheese mixture to skillet and bring to a simmer.
- Lower heat, cover and simmer 10-12 minutes or until chicken is done.
- Serve over rice and top with fresh cilantro.