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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This one should be a recipe from God... almonds and shredded coconut are the crunchy here... spices give the special flavor to this recipe... I like to prepare chutney as a side dish and chapatis or nan bread. Read more ... Uhmmmm.... *If you want a spicer dish, add more chili and garam masala. Ingredients:
1/4 cup ground almonds |
1/3 cup shredded coconut |
2/3 cup oil |
1 medium onion, finely chopped |
1 tsp chopped fresh ginger root |
1 tsp crushed garlic |
1 tsp chili powder |
1 1/2 tsp garam masala |
1 tsp salt |
2/3 cup yogurt |
4 skinless chicken quarters |
to garnish: fresh cilantro leaves, 1 lemon cut in quarters |
Directions:
1. In heavy - based saucepan, dry fry the ground almonds and coconut and set aside.
2. Heat the oil in a skillet and fry the onion, stirring, until golden brown.
3. Place the ginger, garlic, chili powder, garam masala, and salt in a bowl and mix with the yogurt. Add the almonds and coconut and mix well.
4. Add the onions to the spice mixture, blend, and set aside.
5. Arrange the chicken quarters in the bottom of an ovenproof dish. Spoon the onion and spice mixture over the chicken sparingly.
6. Cook in a preheat oven at 425 F. for 35 - 45 minutes. Check that the chicken is cooked thoroughly by piercing the thickest part of the meat with a sharp knife - the juices will run clear when the chicken is cooked through.
7. Garnish with the cilantro and lemon wedges, serve and enjoy!
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