Chicken with almonds and coriander
Ingredients
1 kg de-skinnedde-fatted and de-boned chicken
50 g peeled almonds
2 large onions
4 cloves garlic
2 finely diced green chillies
1 piece ginger (5cm in cubes)
½ cup extra virgin olive oil
4/5 leaves fresh laurel
½ spoonfuls ground coriander
1 spoonful ground cumin
¼ teaspoonful powdered chilli
¼ teaspoonful ground turmeric
¼ teaspoonful sweet paprika
1 spoonful ground black pepper
4 spoonfuls finely diced fresh coriander
170 ml natural yoghurt
Method:
In a large bowl, mix the crushed almonds with the onion, garlic, chilli and ginger into a homogeneous paste - but not purée.
Pour the olive oil into a wok or saucepan and sauté the onion mix with laurel leaves until the onion turns golden. Add the chicken; stir continuously until golden brown.
Add the coriander, cumin, powdered chilli, turmeric, sweet paprika, salt and black pepper making sure this is well absorbed by the chicken, then add ½ a glass of water.
Stir for 5 minutes on a medium heat. When the water has evaporated, a thickened consistent sauce remains. Add another ½ glass of water and leave to boil. Cook for 20 minutes on a low heat. Add ¾ of the fresh coriander and stir in.
Crush more almonds and mix them into the yoghurt until a paste is achieved which will be added to the cooking mix; leave for a further 5 minutes.
Before serving, sprinkle the remaining fresh coriander on top.
