Wednesday, November 11, 2009

Chicken in Spiced Coconut Sauce

Chicken in Spiced Coconut Sauce


1 lb chicken breast
1/2 cup finely chopped onion
1 cup finely diced carrots
4 tsp minced garlic
4 tsp minced ginger
8 green cardamom pods
12 whole cloves
1/2 tsp ground cinnamon
1/4 tsp turmeric
1/2 tsp cayenne
2 tbsp almond butter
1 can light coconut milk
1 cup frozen peas.

Place chicken in slow-cooker. Heat oil in a skillet over medium-high heat. Add onion, garlic, ginger, and carrots; saute 5 minutes. Add spices through cayenne; saute 5 minutes. Add almond butter, coconut milk, and peas. Heat through and scrape bits of bottom. Pour over chicken and cook on low for 4 hours.

Based on a recipe from Classic Indian Cooking by Julie Sahni.