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Chilli Chicken

 

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125 g Butter

Or ghee (1/8 lb) 1 tb Cinnamon

2 ts Cardamon

1 t Black pepper

1 t Cloves

3 cl Garlic – crushed

4 Onions finely sliced

1 tb Finely chopped ginger

1 kg Chicken pieces (2.2 lb)

Thigh fillets 2 c Plain yoghurt

1 t Chilli powder

1 t Salt

1/4 ts Saffron

1 c Coconut cream

3 tb Slivered roasted almonds

 

Fry cinnamon, cardamon, 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 chilli, yoghurt, 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

 

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