Recipe - Chilli Chicken

125 g Butter
Or ghee (1/8 lb)
1 tablespoon Cinnamon
2 teaspoon Cardamon
1 teaspoon Black pepper
1 teaspoon Cloves
3 cl Garlic crushed
4 Onions finely cut or sliced up
1 tablespoon Finely chopped ginger
1 kg Chicken pieces (2.2 lb)
Thigh fillets
2 cup Plain yoghurt
1 teaspoon Chilli powder
1 teaspoon Salt
One fourth teaspoon Saffron
1 cup Coconut cream
3 tablespoon Slivered roasted almonds

Fry cinnamon, cardamon, pepper and cloves. Add garlic and ginger and cook
for 58 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini