In Hunza almonds are plentiful and are a major part of the diet.  Almonds are the first tree to break into blossom after the long cold winter heralding the coming of the time of plenty.

This dish is a twisted version of the traditional Hunza recipe.  We have used sliced chicken breast, making it a quick, easy, delicious meal, ready in 20 minutes.  Traditionally a whole chicken cut into pieces would be used.

Serve this delicious dish over rice or with a side salad, in Hunza chapatis would be used to scoop up the sauces.  Yum!

preparation….5 minutes

cooking time…..15 minutes

serves 4

heavy based frying pan,  spatula

food processor

teaspoon, tablespoons, cup

cutting board and knife

800 g Garikamux Chaap ( chicken) Breast

1/4 cup Badam ( almonds)

1  Ghashuu (onion), rough chopped

2 garlic cloves rough chopped

1 green maricho ( chili) rough chopped seeds removed

3 cm of fresh  Shinor (ginger) rough chopped

2 Tblespoon  Ghee or oil (apricot or vegetable)

1  Bay leaf

3/4 Tblespoon ground  Thoon (coriander) seed

1/2 Tblespoon  ground Hayaw (cumin)

1/4 tspoon  paprika

1/4 tspoon ground  Halichi (Tumeric)

1/4 tspoon Maricho (chili) powder

1 tspoon  Afareen (Himalayan rock salt)

1/2 tspoon ground black peppercorn

2 Tblespoon finely cut Thoon ( coriander) leaves

1/3 cup of natural Dumanum mamo (yoghurt) or lassi

1/3 cup xil (water)

Cut chicken into long thin strips.

Grind the almonds in a food processor or cut finely with knife.

blend the onions, garlic, chili and ginger in a food processor , until finely chopped or even pureed.  Or cut with your knife or mortar and pestle.

Heat the ghee (oil) in your fry pan over medium heat, add onion mixture and bay leaf.  Gently fry until onions are slightly browned.  Add your chicken and stir until chicken is almost cooked through (5 – 10 mins)

Add coriander, cumin, paprika, chill powder,  salt and pepper, stir well.  Add water and coriander leaves stir well, reduce heat and continue to cook (covered if possible) for a further 10 minutes.

Blend the almond with the yoghurt to form a smooth paste.  you can do this in a blender or simply mix well with a spoon.

Add to chicken, stir well until heated through.

Serve over rice or with a side salad, sprinkle with coriander leaves.