Chicken with almonds and yoghurt

4 servings Prep: 12 hrs, Cooking: 1 hr 30 mins
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A sunny yellow dish filled with flavours to tantalise your taste buds.

By Food24 January 25 2011
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Ingredients (10)

200 ml yoghurt — Greek
100 ml cream
1 onion — chopped
5 ml coriander — ground
10 ml turmeric
2 ml salt
1 garlic — cloves, crushed
12.5 ml chutney
15 ml cornflour
5 ml sugar
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Method:

Pour the sauce over the chicken pieces, it should almost cover the chicken completely.
Cover with cling and marinate in the fridge for up to 8 hours.
Bake covered at 160°C for 1 hour and 30 minutes or until done.
Remove pieces to serving dish.
If the sauce needs thickening do so with some cornflour mixed with a little chicken stock.
Add salt if necessary.
Pour over chicken and scatter with toasted almonds.

Reprinted with
permission of Sous Chef.
To visit Sous Chef’s blog, click here.

 



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