Chicken curry with almonds
Tigadeguena
Chicken peanut curry
- 600 GRAM CHICKEN BREAST, in pieces
- 1 TBSP SAMBAL OELEK
- 2 CLOVES GARLIC, chopped
- 2 ONIONS, chopped
- 1 CUP YOGURT
- 1 TBSP TOMATO PUREE
- 1/4 TSP CINNAMON POWDER
- 50 GRAM ALMONDS, chopped
- 1/2 TSP CURRY POWDER
- HANDFUL FRESH CORIANDER. chopped
- 600 GRAM CHICKEN BREAST, in pieces
- 1 ONION, chopped
- PIECE OF GINGERROOT, grated
- 2 TOMATOES, cubed
- 1 CLOVEGARLIC, chopped
- 1 RED PEPPER, chopped
- 1/2 CUP PEANUT BUTTER
- 50 GRAM PEANUTS, chopped
- HANDFUL MINT, chopped
Stir fry the onions and garlic for five minutes. Add the chicken and stir fry 5 minutes more. Add the other ingredients except the fresh coriander and bring this to the boil; simmer for fifteen minutes. Add the fresh coriander and pepper and salt to taste and serve with rice.
Stir fry the onion, garlic and pepper 5 minutes; add the chicken and stir fry 5 minutes more. Add the remaining ingredients and 1/2 cup of water and simmer for 15 minutes. Add some more water if the sauce becomes too thick. Serve with rice.
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