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Written by J. Donavan Stanley
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Wednesday, 28 May 2008 |
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 This recipe comes my way via Berry, a foodie from Bogota Columbia. One taste and you'll swear you'd died and gone to heaven. The spices give the dish a special flavor while the almonds and shredded coconut give a pleasing crunch. Berry says she likes to prepare chutney as a side dish and chapatis or nan bread
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: - In heavy - based saucepan, dry fry the ground almonds and coconut and set aside.
- Heat the oil in a skillet and fry the onion, stirring, until golden brown.
- 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.
- Add the onions to the spice mixture, blend, and set aside.
- Arrange the chicken quarters in the bottom of an ovenproof dish.
- Spoon the onion and spice mixture over the chicken sparingly.
- 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. (Or just use a meat thermometer)
- Garnish with the cilantro and lemon wedges, serve and enjoy!
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Last Updated ( Saturday, 21 June 2008 )
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