INGREDIENTS:
4 SKINLESS CHICKEN BREASTS
120 ML VEGETABLE OIL
3 LARGE ONIONS, FINELY SLICED
400 ML COCONUT MILK
FOR THE MARINADE:
300 ML NATURAL YOGURT, LIGHTLY WHISKED
1/4 TSP EACH OF GROUND CLOVES AND GROUND CINNAMON
1/2 TSP SALT
1/2 TSP CRUMBLED SAFFRON STRANDS, SOAKED IN 3 TBSP
WARM MILK FOR 15 MINUTES
FOR THE PASTE:
2 TSP WHITE POPPY SEEDS, ROUGHLY CRUSHED
10 CASHEW NUTS, CHOPPED
2 SHALLOTS, CHOPPED
3 TSP FINRLY CHOPPED FRESH GINGER ROOT
1 TSP CORIANDER SEEDS, ROASTED, ROUGHLY CRUSHED
1/2 TSP CUMIN SEEDES, ROASTED, ROUGHLY CRUSHED
2 GREEN CARDAMOM PODS, ROUGHLY CRUSHED
1 TSP FENNEL SEEDS, ROUGHLY CRUSHED
6 BLACK PEPPERCORNS, ROUGHLY CRUSHED
1/2 TSP SALT, PLUS EXTRA TO TASTE
3 TBSP VEGETABLE OIL
125 ML HOT WATER
PROCEDURE:
1) MIX ALL THE MARINADE INGREDIENTS TOGETHER IN A BOWL.
ADD THE CHICKEN
AND MARINATE FOR 4 HOURS IN A COOL PLACE,
OR OVERNIGHT IN A
REFRIGERATOR.
2) PUT ALL THE PASTE INGREDIENTS INTO A BLENDER AND
BLEND UNTIL AS
SMOOTH AS POSSIBLE.
3) HEAT THE VEGETABLE OIL IN A WOK, ADD THE ONIONS
AND FRY UNTIL
WELL-BROWNED.
4) REMOVE HALF THE ONIONS WITH A SLOTTED SPOON AND
TRANSFER TO A LARGE
PAN. DRAIN THE REMAINING ONIONS ON KITCHEN
PAPER.
5) PREHEAT THE ONIONS IN THE PAN. STIR IN THE PASTE
MIXTURE AND BRING IT
TO THE BOIL. REDUCE THE HEAT AND SIMMER
FOR 6-8 MINUTES, STIRRING
FREQUENTLY.
6) ADD THE CHICKEN AND MARINADE TO THE PAN, TURNING
THE MEAT UNTIL
WELL COATED. SIMMER FOR 10 MINUTES, THEN
ADD COCONUT MILK.
7) BRING TO THE BOIL, THEN COOK OVER A MEDIUM HEAT
FOR 25-30 MINUTES.
SEASON TO TASTE. TRANSFER TO A WARM PLATTER,
SPRINKLE WITH THE
RESERVED FRIED ONIONS, THEN SERVE.
