| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Kashmiri |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken Drumsticks, Skinned |
| 4 |
|
Chicken Thighs, Skinned |
| 5 |
oz |
Natural Yogurt |
| 4 |
tb |
Tikka Curry Paste |
| 2 |
tb |
Sunflower Oil |
| 1 |
md |
Onion, Peeled, Thinly Sliced |
| 1 |
|
Clove Garlic, Peeled and Crushed |
| 1 |
ts |
Ground Cumin |
| 1 |
ts |
Chopped Fresh Ginger |
| 1/2 |
ts |
Chilli Paste |
| 4 |
tb |
Chicken Stock |
| 2 |
tb |
Ground Almonds |
|
|
Salt |
|
|
Toasted Flaked Almonds |
|
|
Flat-Leaf Parsley |
|
|
Cooked Pilau Rice |
|
|
Pickles |
|
|
Poppadoms |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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