Royal chicken in almond sauce
Ingredients
-
2 tbsp olive oil
1.5kg/3lb 5oz chicken, jointed
500g/1lb 1½oz onions, thinly sliced
- For the almond sauce
-
75g/3oz flaked almonds
65g/2oz coriander seeds
20 cardamom pods, slightly crushed to split
6 small red chillies, seeds removed, chopped
salt and freshly ground black pepper
225ml/7½fl oz water
500ml/17½fl oz natural yoghurt
- To serve
-
naan bread
rice, cooked according to packet instructions
Preparation method
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Heat the oil in a large pan with a lid and fry the chicken pieces in batches. Don't brown them. Remove from the pan and drain on kitchen paper.
-
In the same pan, fry the onions for eight minutes, or until soft, but not coloured.
-
Add the almonds, coriander seeds, cardamom pods, chillies and season well with salt and freshly ground black pepper. Cook for 3-5 minutes.
-
Add the water and stir to combine.
-
Return the chicken pieces to the pan. Add the yoghurt and bring to the boil.
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Cover with a lid and simmer for 45 minutes, then remove from the heat and allow the dish to rest for 30 minutes before serving.
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Serve with naan bread and rice.
