Chicken In Coconut Cream Sauce - cooking recipe

Ingredients

1 tablespoon finely chopped almonds or 1 tablespoon ground almonds
2 tablespoons dried coconut (dessicated, unsweetened)
1 bay leaf
1 teaspoon chili powder
1 teaspoon salt (I used Kosher)
2 teaspoons fresh grated ginger (if using powdered, use 1/2-1 tsp.)
1 -2 clove of minced garlic
1 1/2 teaspoons ground coriander
3/4 cup part-skim ricotta cheese
3/4 cup light coconut milk
1 -2 tablespoon vegetable oil (one worked fine for me)
1 lb boneless skinless chicken breasts or 1 lb chicken tenders, cut into chunks
1/2 teaspoon ground cardamom or 3 whole cardamom pods
1/4 cup chopped fresh cilantro (for garnish)

Preparation

Place almonds and coconut in a dry skillet and dry roast for 1-2 minutes or until almonds are golden and coconut is brown around edges.
Spoon into a bowl.
To coconut/almond mixture, add chili powder, salt, ginger, garlic, and coriander.
Stir in ricotta cheese and coconut milk.
Set aside.
Heat 1-2 tablespoons oil in skillet.
Add chicken chunks and cardamom and cook for 2-3 minutes to seal.
Add coconut/cheese mixture to skillet and bring to a simmer.
Lower heat, cover and simmer 10-12 minutes or until chicken is done.
Serve over rice and top with fresh cilantro.