Yet another Saturday and yet another guest post!!! Seriously, I have been thinking of giving this series a break for sometime, however when I see so many talented bloggers across the www, I wish I could accommodate all of it into this!!! Ever since I started this series in March, except for one Saturday as I had a guest post to publish, every Saturday, a new blogger has been coming up with their lovely creations, beautiful words and awesome pictures. The whole point is to recognize people who do so much better than me, whether it is content, pictures or recipes. However, it makes me feel so nice to see that despite having very good blogs, most of the bloggers are really very humble. Just like everybody who has featured in here, today we have another down to earth character, who is joining me on my little space.
I have here with me Shibi Thomas, who blogs at Flavz Corner. A peek into her blog and you have a very simple blog with lip-smacking recipes and stunning photography. As usual, seeing her beautiful blog, I was tempted to jump in and ask a question as to whether she could guest post and she did instantly respond. What she gave me in return was this drool-worthy Badami Chicken. Seriously, I am really sad that I am seated behind this screen and all I can do is to stare at the curry and allow my mouth to water!!! Hehe…
Off to Shbi, and her awesome recipe…
· Grind the blanched almonds to a fine paste using 1/4 cup of water and mix coconut milk to it and keep it aside.
· Take a deep non-stick dish and heat 2-3 tbsp of oil. Add the ingredients from whole spices list to the oil and cook for 1 minute.
· Add ginger garlic paste and cook till the raw smell is gone. Now add onions and cook till they are translucent, followed by green chili, coriander powder, turmeric powder, chili powder and garam masala. Cook for couple of minutes.
· Add the coconut milk, almond paste and yogurt to the pan. The gravy will look thick.
· Add potatoes and chicken to this thick gravy and give a good stir. Add 1/2 – 1 cup of water as needed per the consistency you desire.
· Cover and cook till the potatoes and chicken are well cooked.
· Add chopped Cilantro and crushed dry Methi leaves and cook for another 3 minutes. Turn off the burner.
Add the lemon juice. Let the dish sit for 10 – 15 minutes to infuse the spices on the chicken well.
· Serve the warm Badami Chicken with steamed rice or Indian flat bread (Roti, Naan, Paratha).
Thank you Rafeeda for giving me the opportunity to pen something for your blog!!!!