1 whole corn-fed chicken, cut into small pieces
2 tbsp oil
Salt and pepper
1 large onion, thinly sliced
1 large knob ginger, sliced
5 cloves of garlic, chopped
A handful each of almonds and cashews, softened in 500ml hot water for 10 minutes until soft
5 cardamom pods
2 cinnamon quills
2 tsp turmeric powder
1 knob fresh turmeric, grated
700ml chicken stock
1 x 270ml can coconut milk
½ bunch coriander stems
Coriander for garnishing
Yoghurt to serve
Naan or rice to serve
Salt and chilli powder to taste
Season the chicken with salt and pepper and olive oil, and brown the chicken in a hot pan, starting skin side down.
Blend the softened almonds and cashews with the warm water that they have been soaking in until pureed.
In another hot pan, sweat the onions in some olive oil, add the ginger, garlic, turmeric and turmeric powder, cinnamon quills, cloves, cardamom pods.
Add the browned chicken and juices into the pan with the onions and spices. Add the almond and cashew mixture, chicken stock, coriander stems and coconut milk.
Simmer, covered, for 1 – 1.5 hours until chicken is tender.
Garnish with chopped coriander leaves and serve with yoghurt and naan bread or rice.