Chilli Chicken
chicken, curry, indian, poultry
125 gm butter
1 or ghee (1/8 lb)
1 tablespoon cinnamon
2 teaspoon cardamon
1 teaspoon black pepper
1 teaspoon cloves
3 centiliter garlic - crushed
4 onions finely sliced
1 tablespoon finely chopped ginger
1 kg chicken pieces (2.2 lb)
1 thigh fillets
2 cup plain yoghurt
1 teaspoon chilli powder
1 teaspoon salt
1/4 teaspoon saffron
1 cup coconut cream
3 tablespoon 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
Yield: 6 servings