Fry cinnamon, cardamon, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce. WALT Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 290 (84%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 23.9g||119 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 49.7mg||15 %|
|Sodium 184.4mg||6 %|
|Potassium 371.5mg||10 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 9.2g|
|Protein 6.3g||9 %|
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Calories per serving: 346
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