Chilli Chicken
Yield
servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 125 | grams |
butter
or ghee (1/8 lb) |
|
| 1 | tablespoon |
cinnamon
|
|
| 2 | teaspoons |
cardamom seeds
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cloves
|
|
| 3 | cloves |
garlic
crushed |
|
| 4 | each |
onions
finely sliced |
|
| 1 | tablespoon |
ginger
finely chopped |
|
| 2.2 | pounds |
chicken thighs, boneless, skinless
fillets |
|
| 2 | cups |
yogurt, plain
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
saffron threads
|
*
|
| 1 | cup |
coconut cream
|
|
| 3 | tablespoons |
almonds
roasted, slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 125 | grams |
butter
or ghee (1/8 lb) |
|
| 15 | ml |
cinnamon
|
|
| 1E+1 | ml |
cardamom seeds
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
cloves
|
|
| 3 | cloves |
garlic
crushed |
|
| 4 | each |
onions
finely sliced |
|
| 15 | ml |
ginger
finely chopped |
|
| 997.9 | g |
chicken thighs, boneless, skinless
fillets |
|
| 473 | ml |
yogurt, plain
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
saffron threads
|
*
|
| 237 | ml |
coconut cream
|
|
| 45 | ml |
almonds
roasted, slivered |
|
Directions
Fry cinnamon, cardamom, pepper and cloves.
Add garlic and ginger and cook for 5 to 8 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.
