How To make Almond Chicken
1/2 c Almonds, slivered
2 1/2 c Chicken, cooked
4 tb Butter
1/4 c Flour
1/4 c White raisin
1/2 c Mushrooms, sliced
1 c Evaported milk
1/2 c Sherry
1 ds Salt
1 ds Pepper
Melt half the butter in a large skillet. Saute' mushrooms about 2 minutes. Add rest of butter, flour, salt and pepper to taste. Add raisins and sherry. Cook until sherry has been absorbed. Add milk and simmer 10 minutes. Serve topped with almonds over rice or toast.
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CRISPY Almond Chicken - My MOST REQUESTED Recipe
Viewers have been asking me to make this. So, here's my version of Almond Chicken, made in the air fryer!
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Almond Chicken | The BEST Chinese Style Recipe - Better than takeout
The BEST Chinese Style Almond Chicken Recipe
This stir fry of tender chicken, bright and colourful vegetables and crispy almonds in a light savoury sauce is addictively delicious ????
The best thing it all comes together in just 30 minutes ???? It's so filling and delicious try it with your favourite rice. It definitely BETTER than takeout.
Written Recipe:
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Chicken Almond Recipe- Restaurant Style Almond chicken-My Kitchen in Sharjah
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Crunchy Almond Chicken - Chinese Famous Dish - Morgane Recipes
During the cooking of this Chinese dish, the sweet scent of the almonds will make you hungry. This fruit goes well with the chicken and it withstands the frying.
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Almond Chicken Curry | Badami Chicken | Murgh Badami | Restaurant-style | Cookd
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Almond Chicken Curry is a rich and indulgent #IndianCurry. This #BadamiChicken is made using chicken, almonds, curd, and onion. Make this #AlmondChickenCurry at home using Cookd’s simple recipe and don’t forget to share your feedback with us!
Almond Chicken Curry Recipe:
Almond Paste:
Almond - 30 nos
Water - As Needed
Grated Coconut (optional) -2 tbsp
Green Chilli - 2 nos
Marination:
Chicken - 1 kg
Red Chilli Powder - 2 tsp
Salt - 2 ¼ tsp
Coriander Powder - 1 tbsp
Cumin Powder - 1 tsp
Black Pepper Powder - 1 tsp
Garam Masala Powder - 1 tsp
Ginger Garlic Paste - 1 tbsp
Curd - 1 Cup
Other Ingredients:
Oil - 3 tbsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - ¼ tsp
Dried Red Chilli (roughly cut) - 3 nos
Bay Leaf - 2 nos
Green Cardamom - 5 nos
Onion (finely chopped) - 1 Cup
Green Chilli (roughly cut) - 3 nos
Water - 1 ¼ Cup
Kewra Water - ¼ tsp
Fresh Cream - 3 tbsp
Coriander Leaves (finely chopped) - 2 tbsp
Ginger (Julienne) - 1 tbsp
Cooking Instructions:
Almond Paste:
1. Boil the almonds in water until the skin becomes puffed.
2. Remove the skins from the almonds.
3. Grind into a smooth paste with all the other ingredients.
Marination:
1. Marinate the chicken using all the ingredients including the almond paste. Marinate for at least 20 minutes.
Other Steps:
1. Heat oil in a pan and add all the whole spices. Add the green chilli and onion, saute until the onion is golden brown.
2. Add the chicken and saute for 5 minutes.
3. Add water, cover and cook for 15 minutes.
4. Open the lid, stir and cook until it reaches the desired consistency.
5. Add the Kewra water, coriander leaves and fresh cream. Turn off the heat and serve, garnished with ginger juliennes.
Cooking Tips:
1. The gravy will thicken more when it rests after cooking.
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