Glam By Amna: CHICKEN MUSHROOM WITH ALMONDS

I love this recipe and so does every one else who has tried it.I found so many recipes online for this, but eventually I developed this one.Its easy,appetizing and can be served with rice,garlic bread or alone.Do try.

PREPERATION TIME:
45 minutes (minus marination time)

SERVES:
2-3 persons

INGREDIENTS:
Boneless chicken 1/2 kg
Mushrooms 1 cup sliced
Onion medium sliced
Garlic 1clove crushed
Corn flour 4 table spoon
Vinegar 1 table spoon
Chicken broth 2 glass
Fresh cream 1/2 cup
Almonds 1cup(peeled and diced)
Black pepper 2teaspoon
Chinese salt 1teaspoon
Plain salt to taste
Cooking oil half cup

METHOD:

1)-Take chicken in a bowl,add 2 tablespoon corn flour,vinegar and a pinch of salt and pepper.Let it stand for two hours so that marination is proper and complete.

2)-Now,take the cooking oil in a wok.Let it heat up.When the oil is hot,toss in the chicken and fry it.You have to fry until chicken turns a little brown.This will ensure that no unpleasant smell is left in the chicken.

TIP:Tossing in chicken in very hot oil ensures the chicken is fried properly and doesn't stick to the pan or wok.

3)-When done, take the chicken out of the oil and place it in a plate.

4)-After taking out the chicken,use the same oil to saute' a pinch of garlic paste. Now,add the onions and fry until they turn golden brown.Using oil left from frying chicken will give a wholesome flavor to the recipe.When done,add the chicken broth.Let the broth mixture come to boil.

5)-When it has boiled,reduce the heat and add chicken.Let the mixture simmer on low heat for 2-3 minutes then add the spices and salt.Stir and add mushrooms.Let the mixture simmer for 3-4 minutes.Add almonds.

6)-Add the cream slowly and stir properly so that all of it dissolves.Large clumps will look bad, but very small ones can not be dissolved completely so just focus on the bigger ones.The smaller ones will melt away.If you want to avoid cream you can use half cup of commercially available yogurt too.(I never tried this one)

7)-Take 2 tablespoon cornflour and mix in 4 tablespoon cold water.Add this to the cooking mixture very slowly in a drizzle.Make sure you keep stirring gently.

8)-Let it cook for 5 minutes.The gravy will thicken and when it takes a thick soupy consistency take it off the heat.The final consistency is up to your taste.If you like it thin,add a little more water and let it come to boil.In my opinion soup like consistency tastes best.

If you like it salty you can always add more salt and pepper too.