QF Focus Magazine
Recipe by Pushpa from Spice Hut
Kashmiri chicken curry
Page 29
2 tspn of oil
2 med onions, chopped 2 bay leaves A few cloves Stick of cinnamon 5/6 black peppercorns
675g of chicken, skinned and cut into large pieces. 1 tspn of ginger paste 1 tspn of garlic paste Salt as required 1 tspn garam masala 1 tspn chilli powder 2 tspn of ground almonds 150ml natural yoghurt
2 green eating apples, peeled, cored and diced Fresh coriander and almond flakes to garnish
Heat the oil, fry the diced onions, add the bay leaves, cloves, cinnamon and peppercorns.
Add the chicken pieces and stir fry for 5 minutes. Lower the heat and add the garam masala, ginger, garlic, salt, chilli and ground almonds and mix well. Then pour in the yogurt and cook for few more minutes. Add the apples and cook for 10 - 15 minutes on a medium heat. When the chicken is cooked, garnish with coriander and almond flakes and serves hot with naan.
Enjoy.
The Spice Hut Quesada. Tel. 966 731 063 or visit
www.spicehut-quesada.com
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