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Ingredients Jump to Instructions ↓

  1. 4 Chicken drumsticks - skinned

  2. 4 Chicken thighs - skinned

  3. 5 oz 142g Natural yogurt

  4. 4 tablespoons 60ml Tikka curry paste

  5. 2 tablespoons 30ml Sunflower oil

  6. 1 tablespoon 15ml Onion - peeled, thinly (medium) sliced

  7. 1 Garlic - peeled and 1 teaspoon 5ml Ground cumin

  8. 1 teaspoon 5ml Chopped fresh ginger

  9. 1/2 teaspoon 2 1/2ml Chile paste

  10. 4 tablespoons 60ml Chicken stock

  11. 2 tablespoons 30ml Ground almonds Salt To Garnish Toasted flaked almonds Flat-leaf parsley To Serve Cooked pilau rice Pickles Poppadoms

Instructions Jump to Ingredients ↑

  1. 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.

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