Ingredients
- 2 onions, quartered
- 3 garlic cloves
- 4cm (1 1/2inch) fresh root ginger, peeled
- 1 large chilli, seeds discarded
- 8 boneless, skinless chicken thighs
- 1 tablespoon sunflower oil
- 25g butter
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon fennel seeds, crushed
- 4 cardamom pods, crushed
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 300ml (1/2 pint) chicken stock
- 1 tablespoon sugar
- 75ml double cream
- 2 tablespoon ground almonds or cashews
- pinch salt
Description
This Mild, Delicately Fragrant Curry Has A Rich Creamy Sauce That Sure To Be A Winner. Serve With Plain Boiled Rice Or Warm Naan Bread.
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