Name: Chicken Breasts in a Spicy Yogurt Sauce
Yield: Serves 4-6
Cuisine: Asia
Ingredients: ghee or clarified butter; 1¼ cups plain yogurt; 1 clove, crushed; ⅓ cup cashew nuts, skinned and chopped; salt; 1 inch/2.5 cm piece of fresh gingerroot, peeled and finely chopped; 2red onions, peeled and finely chopped; 2 fresh green chiles, chopped; 3-4fresh green chiles, chopped; 2 bay or cinnamon leaves; 2 garlic cloves, peeled and finely chopped; 1 teaspoon nutmeg powder; ⅓ cup blanched large almonds, chopped; 4 skinned, boneless chicken breasts; 1 teaspoon crushed poppy seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

The addition of nutmeg to this dish gives it a uniquely savory lift.

Ingredients

4 skinned, boneless chicken breasts
ghee or clarified butter
2 garlic cloves

Method

To make the paste, heat some ghee in a skillet and gently cook all the paste ingredients until they are lightly cooked. Add 1 cup of water and simmer for about 10 minutes.

Remove the bay leaves, then put the mixture into a food processor and blend to a smooth paste.

In another pan, heat