Almond Chicken
| Ingredients: | 25g/1oz of unshelled almonds |
| 1 medium sized chopped onion | |
| 25g/1oz of butter | |
| 2 level teaspoons of corn flour | |
| 150ml/quarter of a pint of milk | |
| 350g/12oz of cooked chicken (suggest cooking whole chicken in an oven and stripping it once its cooled) | |
| 1/4 of a teaspoon of ground ginger | |
| 1/4 of a teaspoon of ground nutmeg | |
| 150g / 5oz of natural yoghurt | |
| 2 egg yolks |
- Cut the almonds into strips
- Fry the onions and mushrooms in the butter until browned
- Add the corn flour and cook for 1 minute
- blend the milk into the mixture. Continue cooking and stirring until the mixture comes to the boil.
- Add the chicken pieces, along with the ginger and nutmeg. Boil gently for another 7 minutes. (don’t forget to stir).
- Beat the egg yolks and add the yoghurt. Beat the mixture together until they are well mixed.
- Add to the Chicken mixture. Turn the heat down and cook very slowly (without boiling) until the mixture thickens.
- Season with pepper and a pinch of salt
- Scatter the almonds over the top.
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