INDIAN MUGHALL CHICKEN ENJOY DAN:

                       INDIAN MUGHALL CHICKEN by CHEF DAN:

Serves 6

 INGREDIENTS:

4-cardamom pods

8-garlic cloves, peeled

1-thumb-size fresh ginger, peeled chopped

1-tablespoon EACH cashews, & almonds

1-teaspoon EACH ground cinnamon, & Coriander powder

1/2-teaspoon EACH chili powder, turmeric & Garam Masala powder

4-jalapeno pepper, seeded & finely chopped

2 tablespoons olive oil

3-tablespoons water

1-1/2-pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

1-(10 Oz) can coconut milk

1-(8 Oz) cup plain yogurt

fresh cilantro leaves

DIRECTIONS:

1.   Remove seeds from cardamom pods.

2.   Place in food processor & add garlic & next 8 ingredients.

3.   Cover & process until well blended.

4.   Set aside.

5.   Add oil to a skillet over medium-high heat & when sizzling.

6.   Add onion & jalapenos, sauté for 4 minutes.

7.   Stir in water & the garlic mixture.

8.   Add the chicken, coconut milk & yogurt.

9.   Bring to a boil; reduce heat, simmer for about 10 minutes.

10  Sprinkle with cilantro.

11  Serve with Jasmine rice.

ENJOY DAN:                                               VOILA, DEVOUR, SHAZAM!!!