Poultry Recipes - Parsi Creamed Chicken

Ingredients

• 6 green chilies

• 6 cloves garlic

• 2.5 cm/1 in ginger root

• 450 g/1 lb ghee

• 5 onions, sliced

• 1 chicken, skinned and cut into portions

• salt

• 1.5 l/2 1/2 pts/5 1/2 cups water

• 225 g/8 oz/2 cups flaked almonds

• 225 g/8 oz/1 1/3 cup raisins

• 1.2 l/2 pts/5 cups milk

• 1.2 l/2 pts/5 cups single (light) cream

• 4 eggs

---

Method:

1. Blend the chillis, garlic and ginger to a paste in a blender or food processor. Heat a little ghee and fry 1 onion until golden. Add the chicken pieces and paste, more ghee and salt and fry until the chicken is lightly browned.

2. Add the water, bring to the boil then simmer for about 40 minutes until the chicken is tender and a little gravy remains. Fry the remaining onions in a little ghee with the almonds and raisins. Remove the chicken from the pan, take the meat off the bones and shred it.

3. Cook the shredded chicken in the milk over a medium heat until the milk is reduced by half. Pour the chicken gravy into a greased baking dish and top with the milk-cooked chicken. Add a layer of fried onions then a layer of cream.

4. Repeat these layers and finally break the eggs on top of the last layer, taking care that the yolks remain whole. Bake the dish in a preheated oven at 190°C/375°F / gas mark 5 for about 15 minutes until the eggs are well set.