Chilli chicken

Yield: 6 Servings

125 g Butter Or ghee (1/8 lb)      1 tb Cinnamon
2 ts Cardamon      1 ts Black pepper
1 ts Cloves      3 cl Garlic - crushed
4 Onions finely sliced      1 tb Finely chopped ginger
1 kg Chicken pieces (2.2 lb) Thigh fillets      2 c Plain yoghurt
1 ts Chilli powder      1 ts Salt
1/4 ts Saffron      1 c Coconut cream
3 tb Slivered roasted almonds

Fry cinnamon cardamon pepper and cloves. Add garlic and ginger and cook for 5-8 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. WALT Philippa Jane Wightman P.O. Box 270 The Gap Q Australia