Kashmiri Chicken
Ingredients
almonds20 servings
chicken drumsticks4
chicken stock4 tablespoons
chicken thighs4
chilli paste1 teaspoon
tikka curry paste4 tablespoons
flat parsley1 Leaf
ginger1 teaspoon
garlic1 teaspoon
ground almonds2 tablespoons
ground cumin1 teaspoon
natural yogurt5 ounces
onion2
pickles20 servings
pilau rice20 servings
salt2.5 teaspoons
sunflower oil2 tablespoons
poppadoms20 servings- poppadoms20 servings
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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