Preparation: 20 minutes; Cooking 45-50 minutes
4 large boneless chicken
1 large onion , peeled
2 garlic cloves, peeled
1in. piece root ginger
4 tbsp. Oil
3 whole cardamom pods
3 whole cloves
few black peppercorns
2 tap ground coriander
2 tap ground cumin
150g. natural yoghurt
75g. ground almonds
1 tbsp. Frsh chopped coriander to garnish
coconut and coriander rice to serve
Cut chicken into pieces, set aside. Place
onion, garlic and ginger in a blender with 2
Thsp water and process to a smooth paste.
Heat the oil, in a pan and add
the whole cardamom, cloves and pepper
, corns. Fry for 1 minute. Add the chicken
pieces and fry until browned all over.
- Set to one side. Remove and discard the whole spices.
Add the onion paste to the pan. Fry, stirring, for 5 minutes, then add coriander,
cumin, turmeric and chilli. Gradually stir in the voghurt until it is absorbed.
Retum the chicken to the pan with the
ground almonds and about 8fl.oz. water. Simmer gently for 35 minutes. In
crease the heat and cook for a few minutes until some of the liquid has evaporated and the sauce is quite thick. Season well.
Serve garnished with coriander and individual coconut and coriander rice moulds