Chilli chicken

Yield: 6 Servings

Measure Ingredient
125 grams Butter
\N \N Or ghee (1/8 lb)
1 tablespoon Cinnamon
2 teaspoons Cardamon
1 teaspoon Black pepper
1 teaspoon Cloves
3 cloves Garlic - crushed
4 \N Onions finely sliced
1 tablespoon Finely chopped ginger
1 kilograms Chicken pieces (2.2 lb)
\N \N Thigh fillets
2 cups Plain yoghurt
1 teaspoon Chilli powder
1 teaspoon Salt
¼ teaspoon Saffron
1 cup Coconut cream
3 tablespoons Slivered roasted almonds

Fry cinnamon, cardamon, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce. WALT

Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

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