Prep 15 mins
Cook 10 mins
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.