Chili Chicken - 3

Recipe Ingredients

125		Butter
		OR ghee - (1/8 lb)
1 tablespoon	15ml	Cinnamon
2 teaspoons	10ml	Cardamom
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Cloves
30		Garlic - crushed
4		Onions finely sliced
1 tablespoon	15ml	Finely chopped ginger
1		Chicken pieces - (2.2 lb)
		Thigh fillets
2 cups	474ml	Plain yogurt
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Saffron
1 cup	237ml	Coconut cream
3 tablespoons	45ml	Slivered roasted almonds

Recipe Instructions

Fry cinnamon, cardamom, 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 chili, yogurt, 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

Source:
Cooking Light, Jan/Feb 1995, page 61

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