Poultry Recipes - Creamed Chicken

Ingredients

• 75 ml/5 tbsp oil or ghee

• 3 onions, chopped

• 4 large cloves garlic, crushed

• 4 cm/1 1/2 in ginger root, chopped

• 4 cloves

• 4 black peppercorns

• 2 bay leaves

• 2.5 cm/1 in cinnamon stick

• 1 black cardamom pod

• 1.25 kg/3 lb chicken, skinned and cut into 16

• 5 ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• 1.5 ml/1/4 tsp grated nutmeg

• 1.5 ml/1/4 tsp ground mace

• salt

• 300 ml1/2 pt/1 1/4 cups milk

• 150 g/5 oz/1 cup raisins

• 75 g/3 oz/3/4 cup blanched almonds, halved

• 75 g/3 oz/3/4 cup cashew nuts, halved

• 25 g/1 oz/1/4 cup pistachios, halved

• 1.5 ml/1/4 tsp ground cardamom

• 300 ml/1/2 pt/1 1/4 cups single (light) cream

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Heat the oil or ghee in a heavy-based pan and fry the onions, garlic, ginger and whole spices over a medium heat until light brown. Add the chicken and fry for 10 minutes until golden brown on all sides.

2. Stir in the ground spices, salt and milk, bring to the boil, cover and simmer gently for 15 minutes, stirring occasionally. Remove the lid and add the nuts, raisins and cardamom.

3. Cook over a medium heat until the chicken is tender, all the liquid has been absorbed and the ghee appears on the surface.

4. Reduce the heat to low, stir in the cream and simmer gently for 2 minutes. Sprinkle over the garnish ingredients and serve hot with rice and aubergine.