Kashmiri Chicken

Photo: flickr user avlxyz

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

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 chilli 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.