- 1 Kg / 2.2 lbs chicken joints, skinned
- 2-4 cloves garlic, peeled and crushed
- 125 g / 5 oz thick set natural yoghurt
- 5 Tbsps cooking oil, (I use groundnut oil)
- 1 large onion, finely sliced
- 2 Tbsps ground coriander
- 1/2 tsp ground black pepper
- 1 tsp ground mixed spice
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper or chilli powder
- 125 ml / 4 fl oz warm water
- 1 tsp salt or to taste
- 25 g / 1 oz ground almonds
Mix the garlic with the yoghurt and place in a bowl. Cut each chicken joint into two and stir into the yoghurt mixture. Cover, and leave to marinate in a cool place for 2 - 4 hours. It can be refrigerated overnight if preferable. Heat the oil on medium and fry the onions until browned (6 - 8 mins). Remove with a slotted spoon and set aside.
In the same oil, fry the coriander, pepper, mixed spice and turmeric for 1/4 min then add the chicken pieces with all their marinade. Adjust the heat to medium-high and fry the chicken until no pink shows (5 - 6 mins). Add the cayenne/chilli powder, water, salt and the fried onion slices.
Bring to the boil, cover and simmer until the chicken is tender (about 1/2 hour). Stir in the ground almonds at the last minute. Garnish with slices of hard-boiled egg sprinkled with paprika if liked and Serve with pilau rice.
2 hard-boiled eggs
1/4 tsp paprika