Chicken In Silky Almond Sauce

Servings: 8
Ingredients:

16 ea pieces skinned chicken
2 T  chopped fresh ginger
2 T  vegetable oil
2 t  ground cardamom
1/2 c  vegetable oil
2 t  ground red pepper
5 ea medium onions thin sliced
1 t  ground cumin
6 T  blanched slivered or
1/2 t  ground fennel
1 x  ground almonds
2 c  plain yogurt
3 T  ground coriander
1 c  water
1 x  course salt
1 x  fresh cilantro (garnish)

Pat chicken dry. Heat smaller amount of oil in
heavy large skillet or Dutch oven over medium high
heat. Add chicken in batches and cook on all sides
just until no longer pink (do not brown). Remove
using slotted spoon and set aside.
Heat remaining oil in skillet. Add sliced onion and
fry until wilted and pale brown, stirring constantly
to color evenly, about 12 minutes. Stir in almonds,
coriander, ginger, cardamom, ground red pepper,
cumin and fennel and cook 3 to 5 more minutes. Remove
mixture from heat. Transfer half of mixture to
processor or blender. Puree with 1/2 of the yogurt
and 1/2 of the water. Repeat with the rest of
the mixture, yogurt and water. Pour sauce back
into skillet. Add chicken to skillet. Place over
medium high head and bring to a boil. Reduce heat,
cover and simmer until chicken is tender and sauce is
thickened, about 45 minutes. Remove from head.
Let stand at room temperature for 30 minutes (dish
is best refrigerated and reheated). Rewarm over
low heat. Transfer to serving dish, garnish and
serve immediately.

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