Ingredients
- 4 chicken drumsticks
- 4 chicken thighs
- 1 clove garlic
- 1/2 chilli paste
- 140 ml natural yogurt
- 60 ml chicken stock
- 34 gr tikka curry paste
- 30 ml sunflower oil
- 16 gr almonds (ground)
- 5 gr ginger (chopped fresh)
- 2 gr cumin (ground)
- 1 slice onion
Salt ---------------------------------TO GARNISH--------------------------------Toasted Flaked Almonds Flat-Leaf Parsley ----------------------------------TO SERVE---------------------------------Cooked Pilau Rice Pickles Poppadoms 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.
