Kashmiri Chicken

• 4 each chicken drumsticks skinned
• 4 each chicken thighs, boneless, skinless skinned
• 5 ounces yogurt natural
• 4 tablespoons red curry paste
• 2 tablespoons sunflower oil
• 1 medium onions peeled, thinly sliced
• 1 clove garlic peeled and minced
• 1 teaspoon cumin ground
• 1 teaspoon ginger fresh
• 1/2 teaspoon thai chili paste
• 4 tablespoons chicken broth
• 2 tablespoons almonds ground
• 1 x salt
• 1 x almonds flaked, toasted
• 1 x parsley leaves flat leaf
• 1 x rice pilau, cooked
• 1 x pickles, dill

1. Slash chicken at intervals and place in a bowl.
2. Mix together yogurt and curry paste, then stir into chicken, coating evenly.
3. Cover and chill for 1 hour.
4. Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes.
5. Stir in cumin, ginger and chilli and cook gently for 1 minute.
6. Add chicken and fry gently, turning occasionally, for about 10 Stir in any remaining marinade with stock and ground almonds.
7. Cover and simmer for 15 minutes, or until chicken is cooked through.
8. Add salt to taste.
9. Scatter flaked almonds over chicken and garnish with flat-leaf parsley.
10. Serve chicken with pilau rice, pickles and poppadoms.

chicken, chicken thighs, natural, red curry, sunflower oil, onions, clove garlic, cumin ground, ginger fresh, thai chili paste, chicken broth, almonds ground, salt, almonds, parsley, rice, pickles

Taken from recipeland.com/recipe/v/kashmiri-chicken-39555 (may not work)