Categories: Poultry 
      Yield: 4 servings 
  
      4    Chicken Drumsticks, Skinned 
      4    Chicken Thighs, Skinned 
      5 oz Natural Yogurt 
      4 tb Tikka Curry Paste 
      2 tb Sunflower Oil 
      1 md Onion, Peeled, Thinly Sliced 
      1    Clove Garlic, Peeled and 
           -Crushed 
      1 ts Ground Cumin 
      1 ts Chopped Fresh Ginger 
    1/2 ts Chilli Paste 
      4 tb Chicken Stock 
      2 tb Ground Almonds 
           Salt 
 
---------------------------------TO GARNISH--------------------------------- 
           Toasted Flaked Almonds 
           Flat-Leaf Parsley 
 
----------------------------------TO SERVE---------------------------------- 
           Cooked Pilau Rice 
           Pickles 
           Poppadoms 
  
  Slash chicken at intervals and place in a bowl. Mix together yogurt and 
  curry paste, then stir into chicken, coating evenly. Cover and Chill for 1 
  hour. 
   
  Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes. Stir 
  in cumin, ginger and chilli and cook gently for 1 minute. Add chicken and 
  fry gently, turning occasionally, for about 10 minutes. 
   
  Stir in any remaining marinade with stock and ground almonds. Cover and 
  simmer for 15 minutes, or until chicken is cooked through. Add salt to 
  taste. 
   
  Scatter flaked almonds over chicken and garnish with flat-leaf parsley. 
  Serve chicken with pilau rice, pickles and poppadoms. 
   
  Source: CHAT Magazine