Cut chicken breast into bite sized pieces and cauliflower
into small florets, keep aside.
Roast, over low heat, all the ingredients of set 1 in a
small skillet for about three minutes.
Remove from heat and let cool. After the spices are cool,
make into a fine powder. Keep aside.
In a wide, non-stick skillet, heat oil and fry chicken
pieces until they are uniformly light brown on all sides.
Remove and keep aside.
Next, fry cauliflower florets for five minutes on high
heat. Remove the florets from the skillet and keep aside.
To the remaining oil, add the cashew nut powder. Lower heat
to minimum and fry the powder for a minute.
Now, add the ground spice powder, chili powder, salt to
taste and ginger and garlic pastes. Cook on medium for
three minutes while occasionally stirring and now, add the
browned chicken and cauliflower florets, tomato puree and
cream. Stir once and then cook on medium-low heat for 20-25
minutes.
Remove from heat and add pineapple pieces from set 2.
Serve the chicken dish garnished with fresh coriander
leaves.
Serve hot.
Goes well with paratha, plain rice, basmati rice, puri,
tandoori nan etc.
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