289 kcalKashmiri Chicken
100 min serves 20
Gluten-Free
14gprotein11gcarbs23gfat
Ingredients
- •1 almonds
- •4 chicken drumsticks
- •4 tablespoons chicken stock
- •4 chicken thighs
- •1 teaspoon chilli paste
- •4 tablespoons tikka curry paste
- •1 Leaf flat parsley
- •1 teaspoon ginger
- •1 teaspoon garlic
- •2 tablespoons ground almonds
- •1 teaspoon ground cumin
- •5 ounces natural yogurt
- •2 onions
- •1 pickles
- •pilau rice
- •2½ teaspoons salt
- •2 tablespoons sunflower oil
- •2 poppadoms
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com