| 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
A Message from our Provider:
“God is humble”