125       g            Butter
                        Or ghee (1/8 lb)
   1       tb           Cinnamon
   2       ts           Cardamon
   1       t            Black pepper
   1       t            Cloves
   3       cl           Garlic - crushed
   4                    Onions finely sliced
   1       tb           Finely chopped ginger
   1       kg           Chicken pieces (2.2 lb)
                        Thigh fillets
   2       c            Plain yoghurt
   1       t            Chilli powder
   1       t            Salt
     1/4   ts           Saffron
   1       c            Coconut cream
   3       tb           Slivered roasted almonds
  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