Red Chicken with Walnuts

Name: Red Chicken with Walnuts
Yield: Serves 4-6
Cuisine: Asia
Ingredients: a handful of finely shredded flatleaf parsley, to garnish; 2 lb 4 oz/1 kg skinned chicken breasts, on the bone; 2 tablespoons ghee or clarified butter; salt; 1¼ cups light cream; 1 red onion, peeled and finely chopped; 1¾ cups chicken stock; 2 garlic cloves, peeled and very finely chopped; 1 cup walnuts, finely ground in a food processor; 2 tablespoons walnut oil; 1½ tablespoons paprika; 1 teaspoon chili powder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

A creamy, rich chicken dish thickened with a walnut paste. Plain rice would be a good accompaniment.

Ingredients

2 lb 4 oz/1 kg skinned chicken breasts, on the bone
1¾

Asia
Main course
Spicy
Gluten-free

Method

Put the chicken breasts in a pan with the chicken stock, then bring to a boil and simmer for about 15 minutes, or until the chicken is cooked.

Using a slotted spoon, remove the chicken breasts and reserve the stock, then set both aside in a warm place.

Heat the ghee in a pan and cook the onion for a couple of minutes, or until soft but not brown. Add the garlic,