2kg chicken breasts
4 garlic cloves
1.5L water, to cover
1 red chili
1 tablespoons apple vinegar
1 tablespoons ground coriander
2 teaspoons ground turmeric
1 teaspoons chili powder
½ teaspoon ground cumin
1 teaspoon curry powder
Chicken With Nut Sauce
"Walnuts rank second in the list of ‘antioxidant-rich’ foods, after blackberries. The rare powerful antioxidants such as quinone juglone, the tannin tellimagrandin, and the flavonol morin present in walnuts have remarkable free-radical scavenging power "
Cooking time : 45 MINUTES Serves : 4
Step 1: Place onion, celery, carrot, garlic, parsley, thyme and bay leaves in the saucepan and add enough water to cover. Bring to the boil, then reduce heat to low and simmer uncovered to make a flavorful broth. Add chicken breasts in the broth until the chicken is cooked. Set aside and allow to cool.
Step 2: When the chicken is cool enough to handle cut into large pieces. Cover and place in the fridge.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, 2 paprika and cook until golden, about 6 minutes. Remove from the heat and let cool.
Step 4: In a pan, put the nut and sesame seeds to bake a little, and then place in the food blender. Grind the walnuts and sesame seeds until a smooth paste forms. Transfer to a large bowl.
Step 5: Place the onion mixture, chili and 1/2 cup (125 ml) of the broth in which the chicken was cooked . Blend until smooth. Add to walnut mixture to combine.
Step 6: Add vinegar, ground coriander, turmeric, chili powder, curry powder and cumin to the walnut mixture and stir to combine. Season with salt. Gradually stir the remaining stock into walnut mixture until it is quite runny and creamy. Cover and place in the fridge overnight to thicken.
Step 7: Use large bowl for serving. Add cut pieces of chicken and nut sauce over chicken. Decorate topped with coriander and chilies.