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Chilli chicken

Yield: 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

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