Stern
A colleague told me the recipe at the seminar. The only thing I changed was to replace the coconut milk with cream and wine. I never expected it to be SO delicious! I absolutely love it! And if you also consider that only 20 minutes of the case ... the recipe is worth it to look and buy such spices in an Indian or Asian spice store.
In Moscow, this is definitely there, since the name was counted from Lika's bag.
Of course, I will write what is included in the composition, but, as they explained to me, it's all about the proportions. So, I list: coriander, cumin, Jamaican pepper, nutmeg, pepper, cardamom, cloves, fennel, bay leaf.

Chicken breasts in a spicy nut-cream sauce Chicken breasts in a spicy nut-cream sauce

500-600 gr chicken breasts
1 table. a spoonful of vegetable oil
3-4 cloves of garlic
a thimble-sized piece of fresh ginger
1 heaped teaspoon "Garam masala"
3 tablespoons almonds, ground into flour
200 ml of liquid (drinking) cream (fat content does not matter)
200 ml dry white wine
salt, pepper to taste

Cut the chicken breasts into cubes about 1.5 x 1.5 cm. Fry in a dry frying pan until the liquid has evaporated and golden brown. Place in a bowl.
Peel the ginger and garlic, chop as small as possible. Pour vegetable oil into a frying pan, add ginger and garlic, warm up, add "Karam masala" and almonds, warm up, stirring occasionally. Pour in the cream and wine, bring to a boil, season to taste with salt and pepper, put the meat in the sauce, simmer for about 10 minutes. Cover and let stand until the rice is cooked (the sauce will become much thicker thanks to the nuts). All!
Smell, taste, color - that's something!

Chicken breasts in a spicy nut-cream sauce

Alexandra
Sternochka, we have this mixture in Indian spices! Very pleasant
By the way, I noticed, while cooking according to Moroccan recipes in tajin, that the taste is much more interesting when meat-chicken-fish is not rolled in spices, but a pinch is thrown into the pan into the heated oil, as in your chicken recipe
SchuMakher
Quote: Alexandra

By the way, I noticed, while cooking according to Moroccan recipes in tajin, that the taste is much more interesting when meat-chicken-fish is not rolled in spices, but a pinch is thrown into the pan into heated oil,

yeah, yeah, in my book about Indian cuisine, just like that, Russian in white and it is written at the beginning of each recipe, about spices in hot butter!
Stern
Girls, and I often throw spices into a frying pan in vegetable oil and the color is different, and the smell!
sweeta
Stеrn, imagine, and the other day I made your chicken breasts according to your recipe, but only in coconut milk (it is now easy to buy it from us) ... The only recipe added pineapple pieces (instead of almonds), and everything else is as you describe. .. Try this recipe with coconut milk! When you add breasts, it becomes thick, like milk sauce ... I did it for the first time and was afraid of this combination - chicken, coconut. milk, pineapple, garlic, curry, ginger, but ... it turned out to be something incredibly delicious, melting in your mouth, perfection of taste! The children were crushing on both cheeks, and I was afraid that they would not take in my mouth and in general I just discovered coconut milk with this recipe for myself !!! Yes, the most important thing is no fuss, everything is prepared very quickly!
leka
And I repeated "Chicken breasts in a spicy nut-cream sauce" All sho managed to take a picture. THANKS !!!!

Chicken breasts in a spicy nut-cream sauce

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