Chilli chicken
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
125 | grams | Butter |
Or ghee (1/8 lb) | ||
1 | tablespoon | Cinnamon |
2 | teaspoons | Cardamon |
1 | teaspoon | Black pepper |
1 | teaspoon | Cloves |
3 | cloves | Garlic - crushed |
4 | Onions finely sliced | |
1 | tablespoon | Finely chopped ginger |
1 | kilograms | Chicken pieces (2.2 lb) |
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 |
Directions
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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