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Ingredients:
8 Broiler-fryer Chicken Thighs, Skinned
1 Teaspoon Finely Chopped Garlic
1 Teaspoon Salt
1 Teaspoon Ground Cardamom
1 Teaspoon Finely Grated Fresh Ginger
½ Teaspoon Ground Nutmeg
½ Teaspoon Freshly-ground Pepper
2 Tablespoons Vegetable Oil
1 Hot Green Chili Pepper, Seeded And Chopped
½ Cup Roasted Cashews, Chopped
¼ Cup Water
2 Medium Carrots, Cut In 2-inch Sticks, Coked Tender Crisp
½ Cup Fresh Green Peas, Cooked Tender Crisp
2 Cups Cauliflower Flowerets, Cooked Tender Crisp
2 Hard-boiled Eggs, Sliced
2 Firm Red Tomatoes, Sliced
Preparation:
On Flat Hard Surface, Place Garlic And Sprinkle With Salt.
Crush To A Smooth Paste.
In Small Bowl, Place Garlic-salt Mixture, Cardamom, Ginger, Nutmeg And Pepper.
Rub Spice Mixture Over Chicken; Marinate In Refrigerator For At Least 30 Minutes.
In Large Frypan, Place Oil And Heat To Medium-high Temperature.
Add Chicken And Cook, Turning, About 15 Minutes Or Until Brown On All Sides.
Add Chili Pepper And Cashews.
Cook 1 Minute; Add Water, Cover, Reduce Heat To Low Temperaure And Simmer About 10 Minutes Or Until Fork Can Be Inserted In Chicken With Ease.
Remove Chicken From Frypan And Place On Serving Dish.
Add Vegetables To Frypan And Toss To Coat In Remaining Gravy.
Arrange Vegetables On Dish With Chicken.
Garnish With Egg And Tomato Slices.
Makes 4 Servings.
You can serve with your family and friends.
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