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Kashmiri chicken

Yield: 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

Instructions:

Salt MMMMM-------------------------TO GARNISH------------------------------ Toasted Flaked Almonds Flat-Leaf Parsley MMMMM--------------------------TO SERVE------------------------------- Cooked Pilau Rice Pickles Poppadoms 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

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