Sunday, February 23, 2014

Kathy's Indian Chicken

I love my friend Kathy.  My middle daughter loves Kathy too - she calls her "Kaffy". Actually, everyone loves Kathy!   Kathy had been a photography mentor to Jenna - and a great friend.   If you live in Omaha and your aren't familiar with Kathy's photography - visit Kathy Johnson Portraits

Anyway, Kathy is so much fun and a very good cook.  She eats gluten-free and she invited a few friends over for a cooking demonstration and dinner - of one of her favorite recipes.  I haven't eaten a lot of Indian food in my time but Kathy loves it.  I have to say - this was quite yummy.  I have already made it for my hubby and he loved it.  Kathy served it with jasmine rice but quinoa would work... or brown rice.  Our friend Michelle brought an amazing dessert to share - Chocolate Espresso Mousse.  It is heavenly!!

Another favorite recipe from Kathy is Honey Curry Chicken.  Try it too!!

Kathy's Indian Chicken  Serves 4
Cut up four 1/2 breasts of chicken into small pieces.. set aside

In a blender add:
2 cups PLAIN yogurt
16 oz tomato sauce
2 large garlic cloves
3 T. fresh ginger or 11/2 t. dry
3 T. vegetable oil
1 1/4 t. nutmeg
1 t. cumin
1 t. coriander
1 t. salt
1/2 t. pepper

Blend well!

Toast a cup of slivered raw almonds in the oven on 400 until golden brown.  WATCH CAREFULLY... THEY BURN QUICKLY, but you want them browned so they have the toasty taste.  (In Kathy's words.....Yuck raw taste)\

Pour sauce into a large skillet....bring to a simmer on med/high;  Add raw chicken
Cook for about 10 minutes.... can let simmer longer on low.  Stir occasionally

Serve over the rice with toasted almonds on top.  YUM!   Delicious left over too!

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