Chicken Kashmiri (not used this one yet)

A Kashmiri dish, flavored with chillis and almonds.

Ingredients:

4 chicken Drumsticks, Skinned
4 chicken Thighs, Skinned
5 oz Natural Yogurt
4 tb Tikka Curry Paste
2 tb Sunflower Oil
1 md Onion, Peeled, Thinly Sliced
1 Clove garlic, crushed
1 ts Ground Cumin
1 ts Chopped Fresh Ginger
1/2 ts Chilli Paste
4 tb chicken stock
2 tb Ground Almonds
Salt

Garnish:
Toasted Flaked Almonds
Coriander Leaves

Method
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.

1) 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.

2) Add chicken and fry gently, turning occasionally, for about 10 minutes.

3) 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.

4) Scatter flaked almonds over chicken and garnish with coriander.