Chicken with almonds and yoghurt

Recipe from: 25 January 2011
recipes chicken healthy curry

Ingredients 10
Servings 4
Time 12 hrs (refridgerate)

Ingredients

  • 200
    ml
    Greek yoghurt
  • 100
    ml
    cream
  • 1
    onion, chopped
  • 5
    ml
    ground coriander
  • 10
    ml
    turmeric
  • 2
    ml
    salt
  • 1
    clove of garlic, crushed
  • 12.5
    ml
    chutney
  • 15
    ml
    cornflour
  • 5
    ml
    sugar
 

Method

1 hr 30 mins
 
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.

 

 

Read more on: poultry  |  slow cook
 

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