Kashmiri Chicken
By: Anonymous
Published: Friday, February 12, 2010 - 4:15pm

Ingredients




4 Chicken Drumsticks, Skinned
4 Chicken Thighs, Skinned
5 ounces Natural Yogurt
4 tablespoons Tikka Curry Paste
2 tablespoons Sunflower Oil
1 medium Onion, Peeled, Thinly Sliced
1 Clove Garlic, Peeled and Crushed
1 teaspoon Ground Cumin
1 teaspoon Chopped Fresh Ginger
teaspoon Chilli Paste
4 tablespoons Chicken Stock
2 tablespoons Ground Almonds
Salt
Toasted Flaked Almonds
Flat-Leaf Parsley
Cooked Pilau Rice
Pickles
Poppadoms

Preparation

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 chilli 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. 5 Serve chicken with pilau rice, pickles and poppadoms.