---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN IN SILKY ALMOND SAUCE
  Categories: Main dish, Poultry
       Yield: 8 servings
  
      16    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    Medium onions thin sliced
       1 ts Ground cumin
       6 tb Blanched slivered or
     1/2 ts Ground fennel
            Ground almonds
       2 c  Plain yogurt
       3 tb Ground coriander
       1 c  Water
            Course salt
            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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