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