Mughali Chicken

• 4 cardamom pods
• 10 garlic cloves, peeled
• 6 whole cloves
• 4-1/2 teaspoons chopped fresh gingerroot
• 1 tablespoon unblanched almonds
• 1 tablespoon salted cashews
• 1 teaspoon ground cinnamon
• 6 small red onions, halved and sliced
• 4 jalapeno peppers, seeded and finely chopped
• 1/4 cup canola oil
• 3 tablespoons water
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 cup coconut milk
• 1 cup (8 ounces) plain yogurt
• 1 teaspoon ground turmeric
• Fresh cilantro leaves
• Hot cooked basmati rice, optional

1. Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.
2. In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.

cardamom pods, garlic, cloves, fresh gingerroot, unblanched almonds, cashews, ground cinnamon, red onions, peppers, canola oil, water, chicken breasts, coconut milk, yogurt, ground turmeric, cilantro, basmati rice

Taken from www.tasteofhome.com/recipes/mughali-chicken/ (may not work)