Kashmiri Chicken

Recipe Ingredients

4		Chicken drumsticks - skinned
4		Chicken thighs - skinned
5 oz	142g	Natural yogurt
4 tablespoons	60ml	Tikka curry paste
2 tablespoons	30ml	Sunflower oil
1 tablespoon	15ml	Onion - peeled, thinly (medium) sliced
1		Garlic - peeled and
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Chopped fresh ginger
1/2 teaspoon	2.5ml	Chile paste
4 tablespoons	60ml	Chicken stock
2 tablespoons	30ml	Ground almonds
		Salt
		To Garnish
		Toasted flaked almonds
		Flat-leaf parsley
		To Serve
		Cooked pilau rice
		Pickles
		Poppadoms

Recipe 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 chile 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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