---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken in Silky Almond Sauce
  Categories: Ethnic, Poultry, Sauces
       Yield: 8 servings
  
      16 ea Pieces skinned chicken              2 tb Chopped fresh ginger
       2 tb Vegetable oil                       2 ts Ground cardamom
     1/2 c  Vegetable oil                       2 ts Ground red pepper
       5 ea Medium onions thin sliced           1 ts Ground cumin
       6 tb Blanched slivered or              1/2 ts Ground fennel
       1 x  Ground almonds                      2 c  Plain yogurt
       3 tb Ground coriander                    1 c  Water
       1 x  Course salt                         1 x  Fresh cilantro (garnish)
  
   Pat  chicken dry.   Heat smaller amount of oil in heavy large skillet or
   Dutch  oven over medium high heat.   Add chicken in batches and cook on all
   sides  just  until no longer pink (do  not  brown). Remove using slotted
   spoon and set aside. Heat  remaining oil in skillet. Add sliced onion and
   fry until  wilted and pale brown, stirring constantly to color evenly,
   about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red
   pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from
   heat. Transfer half of mixture to processor or blender. Puree with 1/2 of
   the yogurt  and  1/2  of the water.   Repeat with the rest of  the mixture,
   yogurt  and  water.   Pour  sauce back into  skillet.   Add chicken to
   skillet.  Place over medium high head and bring to a boil.
    Reduce heat, cover and simmer until chicken is tender and sauce is
   thickened,  about 45  minutes.   Remove from head.   Let stand at room
   temperature for  30 minutes  (dish  is best refrigerated and reheated).
   Rewarm  over  low heat.  Transfer to serving dish, garnish and serve
   immediately.
  
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