Recipe by Diana Adcock
Love it! I don't know if the bananas are traditional but I like them in this recipe. I also like it hotter-thats up to you. You can also use lamb instead of the chicken.
Top Review by Mrs Beeton wannabe
The recipe is great and seems very close to traditional except for the banana's! A lot of people add banana's when cooking curries (???)- Indians don't. Except if you're cooking it green.
- 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
- 1⁄2 cup plain yogurt
- 1⁄4 teaspoon saffron
- 2 teaspoons water
- 1⁄3 cup coarsely chopped blanched almond
- 1 cardamom pod (seeds only)
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 3 teaspoons clarified butter
- 1⁄3 cup chopped white onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3 teaspoons chopped chili peppers
- 1⁄4 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄4 cup chopped cilantro
- 2 ripe bananas (optional)
Directions See How It's Made
- Marinate the chicken in the yogurt overnight-in a glass bowl or plastic bowl.
- Remove from fridge.
- Preheat oven to 400 Soak the safron in the water Spread the almonds, cardamom, cumin and coriander seeds in a glass cassarole dish.
- Bake them for 10 minutes-stir once.
- Heat the butter in a large heavy pan.
- Saute the onion for 2 minutes over low heat.
- Add the garlic and ginger-saute for 1 more minute.
- Stir in the chicken and yogurt, along with the saffron water.
- Add the chili pepper, turmeric, salt and almonds and spices-stir well and cover.
- Cook for 1 hour and 15 minutes stirring every 15 minutes or so.
- Remove the cover and cook for 15 minutes Add the sliced bananas if using and cook for 15 minutes more.
- Ladle into a serving bowl, garnish with the cilantro and offer with rice.