1.5kg (3 lb) roasting chicken, skinned and
cut into 8 pieces
125g (4 oz) ghee or 4 tbsp vegetable oil
1 large onion, sliced
1 tsp ground ginger
5cm (2 inch) piece of cinnamon stick
5 cloves
5 cardamom pods
1 tbsp crushed coriander seeds
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1.5 tbsp desiccated coconut
To garnish -
2 tsp toasted almonds
coriander leaves
Method :
Put the yogurt, turmeric and one of the garlic cloves in a blender or
food processor and blend to a smooth puree.
Place the chicken pieces in a shallow, non-metallic dish and pour the
yogurt mixture over them. Cover the dish and leave to marinade in the
refrigerator overnight.
Heat the ghee or oil in a large, heavy-bottomed saucepan and add the
onion and remaining garlic. Fry gently for 4-5 minutes until soft. Add
the spices and salt and fry for a further 3 minutes, stirring
constantly.
Add
the chicken pieces with the yogurt marinade and coconut and mix well.
Cover the pan with a tightly fitting lid and then simmer gently for 45
minutes, or until the chicken is cooked and tender. Transfer to a warmed
serving dish and scatter the curry with the almonds and coriander
leaves.
Serves 4
This mild curry, in which yogurt makes a
delicately creamy sauce, is a favorite with many people who do not care
for anything too hot or spicy.
