Ingredients:
250 ml natural yogurt
1 tsp salt
fresh ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder (I thought this was a little too mild, add more if you prefer)
1/2 cup chopped fresh coriander
1 kg chicken pieces
oil
5 cardamom pods
3 cloves
1 stick cinnamon
2 bay leaves
3 tbs slivered almonds,
2 tbs sultanas / raisins
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Preparation:
Mix together yogurt, 1/2 tsp salt, black pepper, ground cumin, ground coriander, chilli powder and half of the fresh chopped coriander. Set aside.
Season chicken pieces with the other 1/2 tsp salt and some black pepper.
Heat some oil in a pan and add in cardamom pods, cloves, cinnamon stick and bay leaves. Stir a little and then add in the chicken pieces. Brown on both sides and remove to a large bowl.
Put the sultanas/raisins and almonds into the same hot oil. Stir quickly. Once the almonds turn golden and the raisins puff up (they look so cute! .... oh and this happens really fast, so, work quickly) return the chicken with all it's accumulated juices to the pan.
Add the seasoned yogurt and stir to mix evenly. Cover the pan and simmer on low heat for about 20 mins, stirring once or twice in between.
Remove the lid, turn the heat up and cook until the liquid is reduced and just clings to the chicken pieces. Turn the chicken over to coat evenly with the sauce.
Serve over fluffy white rice or with some damper bread.
* Note: If you can figure out which are the almonds and which are the spices, remove them for easier eating. I didn't enjoy biting into those cloves ... reminds me of the dentist. :{
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