CHICKEN CURRY WITH ALMONDS AND SPICY MANGO CHUTNEY

Using Panasonic INVERTER® Microwave



Developed by The Culinary Institute of America for Panasonic

  
Yield:
  •  4 Portions
INGREDIENTS:
  •  Almonds, sliced 1/2 cup
  •  Water, hot 1/2 cup
  •  Onion, minced 2 Tbsp.
  •  Garlic, minced 1/2 tsp.
  •  Ginger, minced 1/2 tsp.
  •  Chicken broth 1/4 cup
  •  Curry powder 1 Tbsp.
  •  Chicken thighs, boneless, skinless (Cut into 1-inch pieces) 1-1/2 lb.
  •  Yukon gold potatoes, small cubes 1/2 lb.
  •  Coconut milk 1/2 cup
  •  Salt 1/2 tsp.
  •  Cilantro, chopped 2 Tbsp.
  •  Almonds, toasted, for garnish 2 Tbsp.
PROCEDURE:
  1.  Soak the sliced almonds in the hot water for 15-20 minutes.
  2.  Blend the almonds with the water in a food processor or blender until it forms a smooth puree, similar to a cream consistency (about 3-5 minutes).
  3.  Place the onions, garlic, ginger, chicken broth, and curry into a 2 qt. microwave container and microwave at P10 uncovered for 2 minutes until aromatic.
  4.  Stir in the almond paste and mix in the chicken. Microwave covered at P10 for 4 minutes, stirring once.
  5.  Add the potatoes, coconut milk, and salt and microwave at P7 covered for an additional 5 minutes, until the chicken and the potatoes are cooked.
  6.  Top with chopped cilantro and toasted almonds.