Recipe by Chef Abraham Risho
“The key to this recipe is in the sauce: You can never have too many fresh herbs! It reminds me of an Indian version of pesto! Although the chicken is braised in this recipe, in the restaurant we serve it grilled on a skewer accompanied with fresh tropical fruits such as pineapple or mango.
The Garam Masala is used almost like black pepper, as an accompanying spice and not the star of the show. The sauce is delicious on its own and versatile enough to be used as a spread for flatbread, or a dipping sauce on a crudité plate. I usually make a bit extra of the sauce to keep in the fridge, sprucing up a healthy snack!”
CHICKEN
1.5 lb chicken breast, 3/4” pieces
1/2C water
1/4C extra virgin olive oil
SAUCE
1t ginger, minced
1t garlic, minced
1t green chile, minced
1T Garam Masala
4C onion, chopped
1T tamarind paste
2 bunch cilantro, leaves
2oz mint, leaves
1t turmeric
¼C cashews, toasted
1T salt
Puree in blender all sauce ingredients, blend until smooth
Mix chicken pieces and ½ the volume of sauce in bowl, coating each piece.
Marinate in the refrigerator for minimum of 1 hour, preferably overnight.
Heat skillet over high heat, then add oil and swirl in pan.
Add chicken, do not over-crowd the pan (cook in batches if necessary).
Brown all sides of the chicken.
Add ½C warm water and stir
Add reserve sauce and simmer until heated through
Skewer and serve as hors d’oeuvres, or serve over rice
