Serves: 4
A tantalising mild curry that’s perfectly safe for children – and cooked in no time flat. For convenience the spices could be replaced with a commercial curry sauce.
Heat oil in large pan and brown the sliced onion. When done, drain and set aside. In remaining oil, cook other onion and garlic until onions are soft. Add spices, stir well in, and let cook for a couple of minutes. Add basil and mix well. Toss in chicken pieces and coat well with spices and basil. Stir in chicken stock and 2 Tbsp yoghurt. Cover and cook very slowly in low oven or on stove for 45 minutes. Toast almonds for a few seconds in dry pan to brown them. Before serving, stir in half almonds and remaining yoghurt. Top with remaining almonds and the browned sliced onion. Serve with clove-scented rice.
A selection of Great Australian Recipes by renowned chef and television presenter Ian Parmenter. These recipes highlight
the unique style of Australian Cooking.
Although this dish may also be prepared without the sugar curing, the simple process does lift the dish into the realms of sublime perfection.