Poultry Recipes - Koh-i-noor Chicken

Ingredients

• 1.5 kg/3 lb chicken portions, skinned

• 3 green chilies

• S cloves garlic

• 2.5 cm/1 in ginger root, chopped

• 5 ml/1 tsp ground turmeric

• 5 ml/1 tsp garam masala

• salt

• 1.5 ml/1/4 tsp cayenne pepper

• 250 ml/8 fl oz/1 cup natural (plain) yoghurt

• 12 cloves

• 10 black peppercorns

• 1 cinnamon stick

• seeds from 8 cardamom pods

• 5 ml/ 1 tsp cumin seeds

• 10 ml/2 tsp coriander (cilantro) seeds

• 25 g/1 oz/1/4 cup blanched almonds

• 120 ml/4 fl oz/1/2 cup oil

• 3 onions, sliced

• 250 ml/8 fl oz/1 cup water

• 3 tomatoes, skinned and chopped

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Prick the chicken pieces with a fork/ Blend the chilies, garlic and half the ginger to a paste then rub over the chicken with turmeric, garam masala. salt and cayenne. Coat the chicken with yoghurt and marinate for 2 hours.

2. Puree the water with all the remaining ingredients except the oil and fresh coriander. Heat the oil and fry the puree over a medium heat for 10 minutes until the oil appears on the surface.

3. Stir in the chicken with its marinade and bring to the boil. Reduce the heat, cover and simmer for 45 minutes until the chicken is tender. Garnish with coriander rand serve hot with rice.