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