Ingredients:
1 kg chicken pieces skinned
100 g chopped onions
2.5 cm knob of ginger chopped
3 cloves of garlic
25 g slivered almonds
350 g chopped and seeded red pepper
1 tbsp ground cumin
2 tsp ground coriander
½ tsp turmeric
¼ tsp cayenne or to taste
1 tsp salt or to taste
7 tbsp oil
2 tsp lemon juice
½ tsp ground black pepper
Method:
Divide the chicken pieces, i.e. legs split into drumsticks and thighs, a whole breast into 4 parts.
Put onions, ginger, garlic, red pepper, cumin, coriander, turmeric, cayenne, and salt into food processor or blender. Process into a paste.
Put oil in a large pan on medium high heat. When hot, add the paste. Stir fry for 10-12 minutes until you see the oil form around tiny bubbles around the paste.
Add the chicken to the pan, add a cup of water, lemon juice and pepper. Stir to mix and bring to a boil. Reduce heat, and simmer for 25 minutes, until the chicken is tender. Stirring a few times during cooking.
A favourite from Madhur Jaffery