| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken, Poultry, India, Curries | 6 | Servings | |
INGREDIENTS
| 125 | g | Butter |
| Or ghee (1/8 lb) | ||
| 1 | tb | Cinnamon |
| 2 | ts | Cardamon |
| 1 | ts | Black pepper |
| 1 | ts | 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 | ts | Chilli powder |
| 1 | ts | Salt |
| 1/4 | ts | Saffron |
| 1 | c | Coconut cream |
| 3 | tb | Slivered roasted almonds |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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