Chicken Curry Recipe

Ingredients - Serves 6





2 lbs Chicken (1 inch pieces on the bone)
1/4 cup Almonds toasted in a pan, 1 tbsp. Poppy seeds (khuskhus) ground into a paste
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsp.s Ginger paste
1 tsp. Garlic paste
2 tsp.s Red chilli powder
1 tsp. Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp. Garam masala powder
a pinch of saffron



Method



Heat oil a pan and sauté sliced onions to golden brown colour. Add ginger paste, garlic paste and sauté for two minutes. Add red chilli powder and turmeric powder. Add chicken pieces and stir-fry for five minutes. Add salt. Add yogurt and warm for a minute. Add almond-khuskhus paste and simmer while stirring. Pour in three cups of chicken stock and bring to a boil. Once the mixture boils cover and simmer for twenty minutes. Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat. Serve with flat bread