Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 g Butter
Or ghee (1/8 lb)
1 tb Cinnamon
2 ts Cardamon
1 t Black pepper
1 t Cloves
3 cl Garlic - crushed
4 Onions finely sliced
1 tb Finely chopped ginger
1 kg Chicken pieces (2.2 lb)
Thigh fillets
2 c Plain yoghurt
1 t Chilli powder
1 t Salt
1/4 ts Saffron
1 c Coconut cream
3 tb 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
