Chicken In Coconut Milk (Indian)

• 1 lb chicken breast, cubed
• 1 tablespoon ground almonds
• 1 tablespoon desiccated coconut (unsweetened)
• 1 cup coconut milk
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 2 garlic cloves, crushed
• 1 teaspoon ginger, grated
• 1 teaspoon salt
• 2 tablespoons vegetable oil or 2 tablespoons ghee
• 2 bay leaves
• 4 cardamom pods
• 2 dried chilies, crushed
• 1 tablespoon cilantro, chopped (optional)

1. In a medium pan, dry-roast the almonds and coconut until they are just light brown.
2. Remove to a large bowl.
3. Add the coconut milk, ground spices, ginger, garlic and salt.
4. Combine well.
5. Heat oil in pan.
6. Add bay leaves, cardamom pods and chicken cubes.
7. Stir-fry this for 2 minutes to seal the chicken.
8. Pour in the coconut milk mixture and stir thoroughly.
9. Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally.
10. Garnish for more cilantro if desired, and serve accompanied with pulao.

chicken breast, ground almonds, coconut, coconut milk, coriander powder, chili powder, garlic, ginger, salt, vegetable oil, bay leaves, cardamom pods, chilies, cilantro

Taken from www.food.com/recipe/chicken-in-coconut-milk-indian-126584 (may not work)