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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Quick and easy to make. This tastes wonderful, looks great. Yogurt gives it a creaminess and the almonds class. You can prepare the chicken the day before cooking. Ingredients:
3 lbs skinless chicken pieces |
3 garlic cloves, chopped |
5 ounces plain yogurt |
5 tablespoons oil |
1 onion, sliced |
2 tablespoons ground coriander |
1/2 teaspoon black pepper |
1 teaspoon ground mixed spice |
1/2 teaspoon turmeric |
1/2 teaspoon chili powder |
4 fluid ounces warm water |
1 chicken stock cube |
1 ounce ground almonds |
2 hard-boiled eggs, and sliced |
1/4 teaspoon paprika |
Directions:
1. Cut the chicken joints into two.
2. Mix the garlic into the yogurt and pour over the chicken, leave to marinate over night.
3. Heat the oil in a pot and fry the onions till golden. Remove the onion from the pot, keep aside.
4. Fry the coriander, black pepper; mixed spice and turmeric for 30 seconds. Add the chicken and the yogurt marinade. Turn heat to medium and fry the chicken for 5 minutes.
5. Add the chili powder, water, stock cube and the onions. Bring to the boil, reduce the heat and simmer for 30 minutes.
6. Stir in the almonds.
7. Serve garnished with the sliced eggs and sprinkled with the paprika.
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