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Kashmiri chicken curry

pushpa march16RECIPE BY PUSHPA FROM SPICE HUT

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.

www.spicehut-quesada.com