Indian Spiced Chicken
Serves 6
Ingredients
3/4 cup unsweetened yoghurt
2 Tbs almond meal/ground almonds
¾ tsp garam masala powder
1 ½ tsp ground coriander
¾ tsp ground cumin
½ tsp chilli flakes (or to taste, or use 1 tsp chilli powder)
1 tsp salt
2-3 tsp lemon juice
900g chicken thighs, trimmed of fat (I cut mine into big chunks -or you could use chicken breast)
2-3 Tbs oil
1 medium-large onion, finely chopped
3 Tbs fresh ginger, finely chopped
6-8 cloves garlic, finely chopped
400g can diced tomatoes
2-3 Tbs tomato paste (I used a sachet, from the 4 sachet box by Greggs)
1 chicken stock gel or cube (I like the Continental stock gels)
OptionaI: I also added sliced mushroom and zucchini
Method
Mix the yoghurt, ground almonds, spices, salt and lemon juice together in a large bowl. Add the chicken, mix well and leave for about 20 minutes, or longer.
Heat the oil in a thick bottomed pot over a medium heat, then add the onions, ginger and garlic and cook until soft and medium brown in colour, about 10 minutes. Stir occasionally. Add in the mushrooms and zucchini if using.
Add the canned tomatoes, tomato paste and stock and cook for a few more minutes. Add the chicken (yoghurt and all) and saute for 5 minutes.
Reduce heat and simmer for about 45 minutes or until the chicken is cooked through and the meal flavoursome.
Serve with steamed veggies on the side.
