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Indian Chicken in a Roasted Pepper Sauce
2 1/4 lb. boneless chicken breasts,
skin removed, cut into 2 inch chunks
(4 oz) onions, peeled, coarsely chopped
(1 in.) cube fresh ginger, peeled and coarsely chopped
3 large cloves garlic, peeled
(1 oz) blanched, almonds
6-7 nice size roasted red jalapenos
1 Tbsp. ground cumin |
2 tsp. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
2 tsp. salt
7 Tbsp. vegetable oil
8 oz water
2 Tbsp. lemon juice
1/2 tsp. coarsely ground black pepper |
Combine onion, ginger, garlic almonds, peppers, cumin,
coriander, turmeric, cayenne and salt in a food processor or blender.
Blend, scraping the sides as needed, until you have a relatively smooth
paste.
Put the oil in a large, wide, non-stick or cast iron pan
and set over medium high heat.
When hot, pour in all the paste. Stir and fry it for
about 10 minutes, stirring frequently.
Put in the chicken, with the water, lemon juice and black
pepper. Stir to mix and bring to a boil. Lower heat and simmer gently for
about 25 minutes, stirring several times.
Serves 4
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