by Caitlin Saniga
- 1/2 cup almonds, divided
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 1/2 cups plain Greek yogurt
- 1 dried bay leaf
- 2 teaspoons brown sugar
- 1/2 teaspoon salt, plus more if needed
- 1/8 teaspoon freshly ground black pepper
- chopped cilantro for garnish
Grind half of the almonds in the food processor until they reduce to a coarse powder.
In a small bowl, combine the ground almonds, cumin, coriander, cardamom, cayenne pepper, paprika and cinnamon.
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the onion and saute until translucent and golden, about 5 minutes. Add the garlic and ginger, and cook for another minute. Add the chicken and saute, stirring occasionally, until it’s mostly white, about 2 minutes.
Meanwhile, toast the remaining almonds in the oven until they are cracked and fragrant, about 5 minutes. Allow to cool for 1 minute, then chop coarsely. Set aside.
Add the almond-spice mix and stir to coat the chicken and onions.
Add the yogurt, bay leaf, and brown sugar and allow the chicken to simmer for another 3 to 4 minutes, until the chicken is fully cooked and the sauce has thickened. Add the salt and pepper and adjust with more salt if needed. Transfer to a serving dish, garnish with the toasted almonds and chopped cilantro, and serve.
Makes 6 servings.
Recipe adapted from: Appetite for China