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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 chicken drumsticks -- skinned

  3. 4 chicken thighs -- skinned

  4. 5 ounces natural yogurt

  5. 4 tablespoons tikka curry paste

  6. 2 tablespoons sunflower oil

  7. 1 medium onion -- peeled, thinly

  8. -- sliced 1 clove garlic -- peeled and crushed

  9. 1 teaspoon ground cumin

  10. 1 teaspoon chopped fresh ginger

  11. 1/2 teaspoon chile paste

  12. 4 tablespoons chicken stock

  13. 2 tablespoons ground almonds

  14. salt

  15. **to garnish**

  16. toasted flaked almonds

  17. flat-leaf parsley

  18. **to serve**

  19. cooked pilau rice

  20. pickles

  21. poppadoms

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Scatter flaked almonds over chicken and garnish with flat-leaf parsley. Serve chicken with pilau rice, pickles and poppadoms.

  5. Source: CHAT Magazine

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