Ingredients:
Platanos
Harina de Maiz
Miel
Canela
Cardamomo
Clavos
Naranja
Ron
Tuesday, January 31, 2012
Monday, January 30, 2012
Chicken Shawarma Sandwich
2 boneless (skinless) chicken breasts, cut into thins strips
1/4 cup lemon juice
1/4 cup Mediterranean (Greek) yogurt
1 tbs minced garlic
1 tsp salt
1/4 tsp ground cardamom
1/4 tsp seven spices (can be purchased at Dede's Store)
1/4 tsp paprika
1/4 tsp dried parsley
1/8 tsp cayenne pepper
1/8 tsp cinnamon
3 tbs olive oil
Pita, kabees, pickles and garlic for sandwich.
Thursday, January 26, 2012
Cardamom futures rise as demand picks up
Press Trust of India / New Delhi Jan 25, 2012, 13:06 IST
Cardamom rose by Rs 1.20 to Rs 679.60 per kg in futures trade today as speculators enlarged their positions, supported by pick-up in spot market demand.
Tight stocks position in the physical market due to less arrivals from producing region further fuelled the uptrend.
At the Multi Commodity Exchange, cardamom for delivery in March added Rs 1.20, or 0.18%, to Rs 679.60 per kg, with a business turnover of 198 lots.
Similarly, the spice for delivery in February traded marginally higher by 80 paise, or 0.12%, to Rs 642.10 per kg, with an open interest of 463 lots.
Market analysts said increased buying by speculators on the back of pick-up in spot market demand against less arrivals from producing region mainly led to the rise in cardamom futures prices.
Market analysts said increased buying by speculators on the back of pick-up in spot market demand against less arrivals from producing region mainly led to the rise in cardamom futures prices.
Wednesday, January 25, 2012
Blueberry Ricota Orange Crepe
Ingredients:
Amount
Blueberry ricotta filling
Ricotta¾ cup
Mascarpone¾cup
Orange zest1Tbsp.
Orange juice1Tbsp.
Granulated sugar1Tbsp.
Salt¼tsp.
Nutmeg, freshly grated¼tsp.
Cardamom, ground¼ tsp.
Egg whites, whipped to soft peak2ea.
Cream of tartar¼tsp.
Blueberries, fresh1½ cups
Butter, melted for baking3Tbsp.
Walnuts, toasted and chopped¼cup
Mint sprigsfor garnish
Crêpes
All purpose flour1cup
Sugar1Tbsp.
Salt½tsp.
Eggs3ea.
Milk1cup
Vanilla1 tsp.
Butter, melted3Tbsp.
Vanilla blueberry sauce
Sugar½ cup
Blueberry juice¼ cup
Corn syrup1Tbsp.
Cream¼cup
Butter, unsalted, cut into pieces¼cup
Vanilla1tsp.
Salt¼tsp.
Blueberries, fresh1cup
Lime juice1Tbsp.
Method
For the blueberry filling: In a medium-size bowl, combine the ricotta, mascarpone, orange zest, orange juice, sugar, nutmeg, cardamom, and salt, and stir to combine thoroughly.
For the crêpes: Place the flour, sugar, and salt in a bowl. Add the eggs, milk, and vanilla to a blender and pulse to combine. Add the flour mixture and blend for 20 seconds to thoroughly incorporate. Chill for 30 minutes. The batter should be the consistency of thin pancake batter.
When ready to cook, heat a 6-inch crêpe pan over medium heat until hot. Spray with nonstick spray and pour about 1 ounce of the batter into the skillet (just enough to thinly coat the bottom of the pan). Rotate the pan to cover the bottom evenly with batter. Cook for 30 to 45 seconds to set the batter, gently flip the crêpe, and cook for 10 to 15 seconds to set the second side.
Remove the crêpe and place on a plate covered with a paper towel. Stack crêpes on top of each other until ready to use.
For the vanilla blueberry sauce: Stir the sugar, blueberry juice, and corn syrup in a saucepan over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is deep amber, the bubbles start to get larger, and the mixture thickens; remove from the heat and add the cream slowly; stir to incorporate. Stir in the butter, vanilla, salt, and then the fresh blueberries. This can be made ahead, then chilled and reheated before serving.
To finish the blueberry filling: Heat oven to 350°F. In a large bowl, whisk the egg whites with the cream of tartar until stiff peaks form. Fold in one third of this into the ricotta base. Fold in the blueberries, then fold in the remaining two-thirds of the egg whites and stir to just combine. Chill until ready to fill the crêpes.
To fill the crêpes: Place one crêpe on a cookie sheet (half sheet pan) and spread the bottom half with ¼ cup blueberry ricotta filling. Fold the empty half over the top and continue with the rest of the crêpes and filling, placing next to each other in the baking dish, and brush with melted butter. Bake for 10 minutes, or until puffed and golden.
Remove from the oven, cut in half, and serve immediately with warm vanilla blueberry sauce.
Garnish with toasted walnuts, mint, and powdered sugar.
Amount
Blueberry ricotta filling
Ricotta¾ cup
Mascarpone¾cup
Orange zest1Tbsp.
Orange juice1Tbsp.
Granulated sugar1Tbsp.
Salt¼tsp.
Nutmeg, freshly grated¼tsp.
Cardamom, ground¼ tsp.
Egg whites, whipped to soft peak2ea.
Cream of tartar¼tsp.
Blueberries, fresh1½ cups
Butter, melted for baking3Tbsp.
Walnuts, toasted and chopped¼cup
Mint sprigsfor garnish
Crêpes
All purpose flour1cup
Sugar1Tbsp.
Salt½tsp.
Eggs3ea.
Milk1cup
Vanilla1 tsp.
Butter, melted3Tbsp.
Vanilla blueberry sauce
Sugar½ cup
Blueberry juice¼ cup
Corn syrup1Tbsp.
Cream¼cup
Butter, unsalted, cut into pieces¼cup
Vanilla1tsp.
Salt¼tsp.
Blueberries, fresh1cup
Lime juice1Tbsp.
Method
For the blueberry filling: In a medium-size bowl, combine the ricotta, mascarpone, orange zest, orange juice, sugar, nutmeg, cardamom, and salt, and stir to combine thoroughly.
For the crêpes: Place the flour, sugar, and salt in a bowl. Add the eggs, milk, and vanilla to a blender and pulse to combine. Add the flour mixture and blend for 20 seconds to thoroughly incorporate. Chill for 30 minutes. The batter should be the consistency of thin pancake batter.
When ready to cook, heat a 6-inch crêpe pan over medium heat until hot. Spray with nonstick spray and pour about 1 ounce of the batter into the skillet (just enough to thinly coat the bottom of the pan). Rotate the pan to cover the bottom evenly with batter. Cook for 30 to 45 seconds to set the batter, gently flip the crêpe, and cook for 10 to 15 seconds to set the second side.
Remove the crêpe and place on a plate covered with a paper towel. Stack crêpes on top of each other until ready to use.
For the vanilla blueberry sauce: Stir the sugar, blueberry juice, and corn syrup in a saucepan over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is deep amber, the bubbles start to get larger, and the mixture thickens; remove from the heat and add the cream slowly; stir to incorporate. Stir in the butter, vanilla, salt, and then the fresh blueberries. This can be made ahead, then chilled and reheated before serving.
To finish the blueberry filling: Heat oven to 350°F. In a large bowl, whisk the egg whites with the cream of tartar until stiff peaks form. Fold in one third of this into the ricotta base. Fold in the blueberries, then fold in the remaining two-thirds of the egg whites and stir to just combine. Chill until ready to fill the crêpes.
To fill the crêpes: Place one crêpe on a cookie sheet (half sheet pan) and spread the bottom half with ¼ cup blueberry ricotta filling. Fold the empty half over the top and continue with the rest of the crêpes and filling, placing next to each other in the baking dish, and brush with melted butter. Bake for 10 minutes, or until puffed and golden.
Remove from the oven, cut in half, and serve immediately with warm vanilla blueberry sauce.
Garnish with toasted walnuts, mint, and powdered sugar.
Tuesday, January 24, 2012
Drink Tea, Afghan Style
Ingredients:
The three Cs of spices in this treat (cinnamon, cardamom and cayenne pepper) not only wake up your taste buds, but help you feel good by helping the brain to release endorphins, says Dr La Puma. Cayenne pepper in this dessert can even help reduce stomach ulcers and block pain receptors, making this dish nothing short of a true pleasure.
Monday, January 23, 2012
Chef Cardoz Lamb Roast.
The Authors@Google program welcomed Floyd Cardoz to Google's New York office to perform a cooking demonstration and discuss his new book "One Spice, Two Spice".
"Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memoriesthe food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each."
"This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniquessautéing, panfrying, braising, poaching, and roastingare not new. The results, however, are astonishing.
Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chileall of which can be made in no time flat. Other recipessteak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green saucemay require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home.
One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repertoire."
"Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memoriesthe food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each."
"This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniquessautéing, panfrying, braising, poaching, and roastingare not new. The results, however, are astonishing.
Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chileall of which can be made in no time flat. Other recipessteak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green saucemay require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home.
One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repertoire."
Friday, January 20, 2012
Organic Grapefruit and Cardamom Dry Shampoo
These organic dry shampoos are, well, amazing. They are so easy to use and so effective that it's not uncommon to go 3 days in between washings and all the while, your hair will look healthy and not at all oily. Besides, it's simply not good to wash your hair every day, either. Plus, it's time-consuming to wash, dry and style your hair day after day after day. Really, isn't there something else you'd rather be doing? And if that's not enough, these shampoos actually give your hair an awesome texture that doesn't require as much styling products to have volume. In short, we LOVE these dry shampoos.
Grapefruit and Cardamom is a really enticing scent. It's a bit exotic, and nicely complex. It's perfect for men and women.
To use: Just sprinkle (or dust with a powder brush) along the roots of your hair, wait a few minutes, and then comb through. That's it. You're done. Now go enjoy your free time, dang it!
Vegan and Cruelty-Free, of course!
4.5 ounces (this will be enough for 2+months of use)
4.5 ounces (this will be enough for 2+months of use)
http://www.skinnyskinny.com/organic-grapefruit-and-cardamom-dry-shampoo-p-157.html
Thursday, January 19, 2012
Cardamom futures extend gains on rising demand
| Press Trust of India / New Delhi Jan 19, 2012, 12:03 IST Cardamom extended gains for the third straight day today rising by Rs 3.10 to Rs 631.40 per kg in futures trade as speculators enlarged their positions supported by rising demand in the spot market. At the Multi Commodity Exchange, February cardamom gained Rs 3.10, or 0.49% to Rs 631.40 per kg in business turnover of 229 lots. The March delivery traded higher by Rs 2.50, or 0.38% to Rs 659.70 per kg in 32 lots. Traders said rising demand in the spot market due to marriage season, less arrivals from producing region mainly pushed up cardamom futures prices. |
Tuesday, January 17, 2012
Tropical Grilled Pork Chops
Ingredients:
Serves 4
Serves 4
1 Clove garlic, minced
1 Teaspoon chili powder
¼ Teaspoon cayenne pepper
¼ Teaspoon cardamom
½ Teaspoon water, or as needed
1 Teaspoon vegetable oil
¼ Cup rice wine vinegar
½ Cup sugar
1 Mango, peeled, seeded and chopped
¼ Teaspoon salt
½ Teaspoon cilantro
2 Teaspoons lime juice
1 jalapeno pepper, minced fine
1 ½ Cups unsweetened applesauce
3 Pineapple rings, chopped
1 Pinch white pepper
1/3 Cup soy sauce
1/3 Cup rice wine vinegar
4 Center cut pork chops
Directions
1. Mix together the first five ingredients to make a paste. Add the oil to a hot skillet and add the paste mixture. Cook for 30 seconds or until it just begins to bubble. Stir in the vinegar and cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in the mango, salt, cilantro, lime juice and jalapeno and simmer on low for 10 minutes. Stir in pineapple and applesauce and simmer on low for 10 minutes more. Season with the white pepper and refrigerate until ready to use.
2. To prepare the marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place in a zippy bag along with the pork chops and refrigerate for 10 minutes (one hour is best).
3. Preheat the grill and remove the marinade to a sauce pan. Simmer the marinade over medium heat for 3 minutes. Place the chops on the hot grill and cook for 3 minutes per side. Brush with the simmered marinade while grilling. Remove the chops when done and serve with the salsa.
1 Teaspoon chili powder
¼ Teaspoon cayenne pepper
¼ Teaspoon cardamom
½ Teaspoon water, or as needed
1 Teaspoon vegetable oil
¼ Cup rice wine vinegar
½ Cup sugar
1 Mango, peeled, seeded and chopped
¼ Teaspoon salt
½ Teaspoon cilantro
2 Teaspoons lime juice
1 jalapeno pepper, minced fine
1 ½ Cups unsweetened applesauce
3 Pineapple rings, chopped
1 Pinch white pepper
1/3 Cup soy sauce
1/3 Cup rice wine vinegar
4 Center cut pork chops
Directions
1. Mix together the first five ingredients to make a paste. Add the oil to a hot skillet and add the paste mixture. Cook for 30 seconds or until it just begins to bubble. Stir in the vinegar and cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in the mango, salt, cilantro, lime juice and jalapeno and simmer on low for 10 minutes. Stir in pineapple and applesauce and simmer on low for 10 minutes more. Season with the white pepper and refrigerate until ready to use.
2. To prepare the marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place in a zippy bag along with the pork chops and refrigerate for 10 minutes (one hour is best).
3. Preheat the grill and remove the marinade to a sauce pan. Simmer the marinade over medium heat for 3 minutes. Place the chops on the hot grill and cook for 3 minutes per side. Brush with the simmered marinade while grilling. Remove the chops when done and serve with the salsa.
Monday, January 16, 2012
Rooibos Cocktail at The Aviary In Chicago.
Like a mad scientist's hot toddy, the Rooibos is a mix of Rooibos tea, lemon peel, orange peel, almond, vanilla, lemon verbena, mint, saffron, lavender, peppercorn, cardamom, Hendrick's gin, Luxardo maraschino liqueur, citric acid, simple syrup, and water. A vac pot, which has an upper and a lower chamber is placed at the table, dry ingredients in the top chamber and wet in the bottom. And because playing with fire at a table full of booze has to be the most dangerously fun idea ever, a small gas burner is placed under the lower chamber to bring it to a boil. Once boiling, it forms a vacuum, drawing the liquid into the top chamber and is flash infused, turning a cheery orange and filling the air with citrus and aromatics. After a quick stir with a cinnamon stick the burner is turned off, the liquid drops back into the pot and the cocktail gets poured. It's redolent of citrus, with a solid herbal punch from the gin and a nice subtle spice underlying the whole thing. It's the perfect antidote for chilly spring evenings and as it cools it gets an almost old school orange candy flavor. Plus, it's far more fun to watch than anyone could expect, especially under dim lounge lighting.
Dark Chocolate Fruit Dip
Ingredients:
The three Cs of spices in this treat (cinnamon, cardamom and cayenne pepper) not only wake up your taste buds, but help you feel good by helping the brain to release endorphins, says Dr La Puma. Cayenne pepper in this dessert can even help reduce stomach ulcers and block pain receptors, making this dish nothing short of a true pleasure.
The three Cs of spices in this treat (cinnamon, cardamom and cayenne pepper) not only wake up your taste buds, but help you feel good by helping the brain to release endorphins, says Dr La Puma. Cayenne pepper in this dessert can even help reduce stomach ulcers and block pain receptors, making this dish nothing short of a true pleasure.
Friday, January 13, 2012
Cardamom futures up on higher demand
Press Trust of India / New Delhi January 13, 2012, 12:27 IST
Cardamom futures prices today rose for the second straight day by adding Rs 3.50 to Rs 585 per kg, as speculators enlarged their positions, driven by pick-up in spot demand. Less arrivals from producing regions further fuelled the uptrend in cardamom futures prices.
At the Multi Commodity Exchange, cardamom for delivery in January added Rs 3.50, or 0.60%, to Rs 585 per kg in business turnover of 94 lots.
Likewise, the spice for delivery in February traded higher by 90 paise, or 0.15%, to Rs 615.70 per kg in 313 lots.
Market analysts said increased buying by speculators, following pick-up in demand in the spot market amid less arrivals from producing region mainly led to the rise in cardamom prices at futures trade.
Likewise, the spice for delivery in February traded higher by 90 paise, or 0.15%, to Rs 615.70 per kg in 313 lots.
Market analysts said increased buying by speculators, following pick-up in demand in the spot market amid less arrivals from producing region mainly led to the rise in cardamom prices at futures trade.
Thursday, January 12, 2012
Kabli Pulao
Ingredients:
Hatifa shares a recipe for Kabli Pulao handed down to her by her mother. This dish is a complete meal in and of itself - tender beef piled between layers of sugar sweetened rice and topped with a fragrant mixture of carrots and raisins. A dinner party pleaser - this well-known Afghan staple will dress up any table!
Wednesday, January 11, 2012
Buy Merit Trade Colombian Cardamom Through Ebay,
Visit our website www.merit-trade.com to learn more about our offerings.
55.1 LBS BOX
11.02 lbs BOX
2.5 OZ JAR
Ginger & Cardamom Sugar
Next Time you Make a Mojito Try it with Ginger and Cardamom Sugar,
It will blow away your taste buds.
Ingredients:
Dissolve 2 cups of sugar in 2 cups of hot water
Add 1lb. peeled Ginger, Sliced (Wafer-thin)
Add 2 Cinnamon Sticks
Add 1/4 cup of Cardamom Pods
Add 1 tbsp. of Chili Powder
It will blow away your taste buds.
Ingredients:
Dissolve 2 cups of sugar in 2 cups of hot water
Add 1lb. peeled Ginger, Sliced (Wafer-thin)
Add 2 Cinnamon Sticks
Add 1/4 cup of Cardamom Pods
Add 1 tbsp. of Chili Powder
Tuesday, January 10, 2012
Aromatic Yellow Rice
We begin by selecting the following organic ingredients:
2 cups white organic basmati rice
5 organic green cardamom pods
8 organic cloves
3-inch piece organic Ceylon cinnamon
½ teaspoon organic turmeric
2 Tablespoons organic butter (optional)
1 pinch sea salt (optional)
2 cups white organic basmati rice
5 organic green cardamom pods
8 organic cloves
3-inch piece organic Ceylon cinnamon
½ teaspoon organic turmeric
2 Tablespoons organic butter (optional)
1 pinch sea salt (optional)
Monday, January 9, 2012
Upside Down Pear and Cardamom Tart.
Ingredients:
Step-by-step
Preheat the oven to 180°C/350°F/gas mark 4.
Crush the cardamom pods and keep the little seeds. In a saucepan heat the orange juice, sugar, butter and cardamom seeds until thick and bubbly. Pour the syrup into a 25cm flan tin (obviously it cannot be one with a push-out bottom or it will seep through and go everywhere).
Quarter the pears and cut out the cores (no need to peel them). Cut each quarter into thin slices and arrange symmetrically on top of the syrup in the flan tin.
Roll out the pastry and lay over the top of the pears in the tin. Cut off the excess around the edges. Sprinkle a little more sugar on top if you like.
Place the tin in the oven for 30 minutes, or until the pastry has risen and is golden. Put a serving plate on top, hold it tightly and flip the whole thing over. Tap the bottom of the tin to ensure that all the pear slices are on the plate, and remove it. A magically neat and tidy tart will appear.
Serve with cream or my Quick Real Custard.
Step-by-step
Preheat the oven to 180°C/350°F/gas mark 4.
Crush the cardamom pods and keep the little seeds. In a saucepan heat the orange juice, sugar, butter and cardamom seeds until thick and bubbly. Pour the syrup into a 25cm flan tin (obviously it cannot be one with a push-out bottom or it will seep through and go everywhere).
Quarter the pears and cut out the cores (no need to peel them). Cut each quarter into thin slices and arrange symmetrically on top of the syrup in the flan tin.
Roll out the pastry and lay over the top of the pears in the tin. Cut off the excess around the edges. Sprinkle a little more sugar on top if you like.
Place the tin in the oven for 30 minutes, or until the pastry has risen and is golden. Put a serving plate on top, hold it tightly and flip the whole thing over. Tap the bottom of the tin to ensure that all the pear slices are on the plate, and remove it. A magically neat and tidy tart will appear.
Serve with cream or my Quick Real Custard.
Wednesday, January 4, 2012
Chipiron Confitado Al Cardamomo
Ingredientes:
Vainilla de Jamaica
Cardamomo Verde
Chipirones
Patatas
Aceite de Oliva
Aceite de Semillas
Sal y Pimienta.
Vainilla de Jamaica
Cardamomo Verde
Chipirones
Patatas
Aceite de Oliva
Aceite de Semillas
Sal y Pimienta.
Tuesday, January 3, 2012
Chocolate and Cardamom Tart
Ingredientes:
Para la masa:
150 g de cocadas
150 g de galletas de masa brissé o mantequilla
1/3 taza de mantequilla
Para el relleno:
600 g de crema
6 semillas de cardamomo, en mitades
3 hojas de colapez, en trozos
600 g de cobertura de chocolate, picada
Wine sirup para rociar
Laminas de pan de azúcar para decorar
Monday, January 2, 2012
Chicken Korma.
Ingredients: (serves 4)
2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tsp garam masala
1/4 tsp dried chilli flakes
50g (1/2 cup) flaked almonds
1kg chicken , cut into 3cm pieces
200g (3/4 cup) Greek-style natural yoghurt
2 tbs tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50g butter, chopped
2 brown onions, halved, thinly sliced
1 cup thickened cream
If you are going to leave it overnight, I like to add a little more cream and yoghurt to thicken up the sauce.
2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tsp garam masala
1/4 tsp dried chilli flakes
50g (1/2 cup) flaked almonds
1kg chicken , cut into 3cm pieces
200g (3/4 cup) Greek-style natural yoghurt
2 tbs tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50g butter, chopped
2 brown onions, halved, thinly sliced
1 cup thickened cream
If you are going to leave it overnight, I like to add a little more cream and yoghurt to thicken up the sauce.