Chicken In Coconut Cream Sauce

• 1 tablespoon finely chopped almonds or 1 tablespoon ground almonds
• 2 tablespoons dried coconut (dessicated, unsweetened)
• 1 bay leaf
• 1 teaspoon chili powder
• 1 teaspoon salt (I used Kosher)
• 2 teaspoons fresh grated ginger (if using powdered, use 1/2-1 tsp.)
• 1 -2 clove of minced garlic
• 1 1/2 teaspoons ground coriander
• 3/4 cup part-skim ricotta cheese
• 3/4 cup light coconut milk
• 1 -2 tablespoon vegetable oil (one worked fine for me)
• 1 lb boneless skinless chicken breasts or 1 lb chicken tenders, cut into chunks
• 1/2 teaspoon ground cardamom or 3 whole cardamom pods
• 1/4 cup chopped fresh cilantro (for garnish)

1. Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
2. Spoon into a bowl.
3. To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
4. Stir in ricotta cheese and coconut milk.
5. Set aside.
6. Heat 1-2 tablespoons oil in skillet.
7. Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
8. Add coconut/cheese mixture to skillet and bring to a simmer.
9. Lower heat, cover and simmer 10-12 minutes or until chicken is done.
10. Serve over rice and top with fresh cilantro.

almonds, coconut, bay leaf, chili powder, salt, ginger, garlic, ground coriander, ricotta cheese, light coconut milk, vegetable oil, chicken breasts, ground cardamom, fresh cilantro

Taken from www.food.com/recipe/chicken-in-coconut-cream-sauce-85809 (may not work)