Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg Chicken thigh fillets 1/2 t Ground ginger
1 t Chilli flakes 2 t Curry powder
1 t Ground cumin 2 t Seeded mustard
1 t Ground coriander 1 T Oil
1 t Garam masala 1 T Sesame oil
1/4 t Ground cardamom

---------------------------SAUCE--------------------------------
20 g Butter 1 c Chicken stock
2 T Plain flour 1/4 c Dry sherry

------------------------SAFFRON RICE-----------------------------
1 1/2 c (300g) basmati rice 2 t Black mustard seeds
1 t Sesame oil 1/3 c Dried currants
1 md (150g) onion, chopped pn Ground saffron
1/2 c Roasted unsalted cashews, 1/2 t Paprika
- chopped

Cut chicken fillets into 4 pieces. Combine chicken with spices in
bowl, mix well. Heat oils in large pan, add chicken mixture, cook
until browned and tender. Pour sauce over chicken, stir until heated
through. Serve with saffron rice.

Sauce: Melt butter in pan, stir in flour, stir over heat until dry
and grainy. Remove pan from heat, gradually stir in chicken stock
and sherry, stir mixture over heat until sauce boils and thickens.

Saffron Rice: Add rice to pan of boiling water, boil, uncovered,
until tender; drain. Heat oil in pan, add onion, cook, stirring,
until soft. Add rice and remaining ingredients, stir over heat until
rice is heated through.

Posted by : Sue Rykmans. From: Sue Rykmans (Cooking)
Submitted By LAWRENCE KELLIE On 01-12-95

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