Ingredients:
Serves: 4
2 tsp oil
2 medium onions, diced
1 bay leaf
2 cloves
2.5 cm cinnamon stick
4 black peppercorns
1 baby chicken, about 675 g, skinned and cut into 8 pieces
1 tsp garam masala
1 tsp grated fresh root ginger
1 tsp crushed garlic
1 tsp salt
1 tsp chilli powder
1 tbsp ground almonds
150 ml natural (plain) low fat yoghurt
2 green eating apples, peeled, cored and roughly sliced
1 tbsp chopped fresh coriander (cilantro)
15 g flaked (sliced) almonds, lightly toasted, and fresh coriander (cilantro) leaves, to garnish.
1. Heat the oil in a karahi, wok or heavy pan and fry the onions with the bay leaf, cloves, cinnamon and peppercorns for about 3-5 minutes until the onions are beginning to soften but have not yet begun to brown.
2. Add the chicken pieces to the onions and continue to stir-fry for at least another 3 minutes.
3. Lower the heat and add the garam masala, ginger, garlic, salt, chilli powder and ground almonds and cook, stirring constantly, for 2-3 minutes.
4. Pour in the yoghurt and stir for a couple more minutes.
5. Add the apples and chopped coriander and cook for about 10-15 minutes.
6. Check that the chicken is cooked through and serve immediately, garnished with flaked almonds and whole coriander leaves.
