Easy to make and amazing in taste. This combination is rare and you can also learn in simple steps. Let us know what you think about this recipe.br br Watch this Masala TV video to learn how to make Tender Chicken Curry and Angel Food Cake. This show of Food Diaries with Chef Zarnak Sidhwa aired on 14 October 2019. br br If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: br br Chicken Curry:br Ingredients:br br Chicken ½ kgbr Sliced onions 2br Ginger garlic paste 1 tbspbr Turmeric ½ tspbr Coriander leaves 1 bunchbr Green chilies 2br Yogurt 1 cupbr Saffron few strandsbr Potatoes (peeled& fried) 2br Clarified butterbutter 2 tbspbr Hard boiled egg 1br Salt to tastebr br For paste:br br Poppy seeds 1 tbspbr Black peppercorns 10br Black cardamoms 2br Cinnamon 8 inch piecebr Cloves 7br Green cardamoms 2br Cumin seeds 1 tbspbr Coconut 30 gmbr Dry red kashmiri chilies 4br br Method:br br Fry onions in ghee until golden brown and keep some aside for garnishing. Add ginger-garlic paste and fry well for a minute. Add turmeric powder, green chilies and fry well for a few seconds. Grind to a paste the poppy seeds, peppercorns, black cardamoms, cinnamon, cloves, green cardamoms, cumin, coconut, red Kashmiri chilies. Add the ground paste and fry well till ghee separates. Add chicken pieces, salt and water and cook till chicken is nearly done. Blend in yogurt. Mix saffron with a little warm water and let it steep for a while, then add to the chicken. Simmer the gravy till thickened to desired consistency. Garnish with coriander leaves and fried potatoes, boiled sliced egg and fried onions. br br Angel Food Cake:br Ingredients:br Flour 1 cup br Corn flour 1 tbspbr Sugar 23 cupsbr Egg whites 12 largebr br Cream of tartar 1-12 tsp br Salt ¼ tsp br Caster sugar 23 cupsbr Vanilla essence 1-12 tsp br Almond essence ½ tsp br Method:br DO NOT grease the angel food cake tin.br Sift flour, corn flour and 23 cup sugar into a bowl. Beat egg whites, cream of tartar and salt until it forms soft peaks. Add the other 23 cup sugar slowly, and then beat on high until stiff peaks form. Beating on LOW, add in flour mixture and both vanilla and almond essences. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate. Spoon batter into un-greased angel food cake tin. Gently shake to even out batter. Bake at 180 degrees C for 30-35 minutes, or until the top springs back with a gentle touch, and top is golden. Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides.