Kashmiri Chicken
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken drumsticks -- skinned
   4                    chicken thighs -- skinned
   5      ounces        natural yogurt
   4      tablespoons   tikka curry paste
   2      tablespoons   sunflower oil
   1      medium        onion -- peeled, thinly
                        -- sliced
   1      clove         garlic -- peeled and crushed
   1      teaspoon      ground cumin
   1      teaspoon      chopped fresh ginger
     1/2  teaspoon      chile paste
   4      tablespoons   chicken stock
   2      tablespoons   ground almonds
                        salt
                        ***to garnish***
                        toasted flaked almonds
                        flat-leaf parsley
                        ***to serve***
                        cooked pilau rice
                        pickles
                        poppadoms
 

Preparation:

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 chile 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. Source: CHAT Magazine