Kashmiri chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken Drumsticks, Skinned | |
| 4 | Chicken Thighs, Skinned | |
| 5 | ounces | Natural Yogurt |
| 4 | tablespoons | Tikka Curry Paste |
| 2 | tablespoons | Sunflower Oil |
| 1 | medium | Onion, Peeled, Thinly Sliced |
| 1 | Clove Garlic, Peeled and Crushed | |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Chopped Fresh Ginger |
| ½ | teaspoon | Chilli Paste |
| 4 | tablespoons | Chicken Stock |
| 2 | tablespoons | Ground Almonds |
| Salt | ||
| Toasted Flaked Almonds | ||
| Flat-Leaf Parsley | ||
| Cooked Pilau Rice | ||
| Pickles | ||
| Poppadoms | ||
Directions
TO GARNISH
TO SERVE
Slash chicken at intervals and place in a bowl. Mix together yogurt and curry paste, then stir into chicken, coating evenly. Cover and Chill for 1 hour.
Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes. Stir in cumin, ginger and chilli and cook gently for 1 minute. Add chicken and fry gently, turning occasionally, for about 10 minutes.
Stir in any remaining marinade with stock and ground almonds. Cover and simmer for 15 minutes, or until chicken is cooked through. Add salt to taste.
Scatter flaked almonds over chicken and garnish with flat-leaf parsley. Serve chicken with pilau rice, pickles and poppadoms.
Source: CHAT Magazine