Coriander Chicken

Serves : 6

Ingredients:
1 kg chicken joints, skinned
5 cloves garlic, peeled and crushed
125 gr thick set natural yogurt
1 large onion, finally sliced
5 tbsps cooking oil
2 tbsps ground coriander
½ tsp ground black pepper
1 tsp ground mixed spice
½ tsp ground turmeric
½ tsp cayenne pepper or chili powder
150 ml warm water
1 tsp salt or to taste
30 gr ground almonds
2 hard-boiled eggs, sliced
¼ tsp paprika

1. Cut each chicken joint into two, mix thoroughly with the crushed garlic and the yogurt. Cover the container and leave to marinate in a cool place for±4 hours or overnight in the refrigerator.
2. Heat the oil over medium heat and fry the onions until they are golden brown (±8minutes). Remove with a slotted spoon and keep aside.
3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds and add the chicken along with all the marinade in the container.
4. Adjust heat to medium-high and fry the chicken until it changes colour.
5. Add the cayenne or chili powder, water, salt and the fried onion slices. Bring to the boil, cover the pan and simmer until the chicken is tender (±30 minutes).
6. Stir in the ground almonds and remove from heat. Garnish with slices of hard-boiled egg and a sprinkling of paprika.