Indian Roast Chicken

This sounds so boring that I tend to call it 'Indian Spiced Chicken' as it's a lot more descriptive of the recipe.......

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 50  g  ground almonds
• 50  g  desiccated coconut
• 150  ml  oil
• 1  medium onion, very finely chopped
• 1  inch gingerroot, grated
• 4  garlic cloves, grated
• 1 -2  fresh chili pepper, very finely chopped
• 1 1⁄2 teaspoons garam masala
• 1  teaspoon salt
• 150  ml  natural yoghurt
• 500  g chicken portions (mix will do 4 but other amounts okay too)
•  coriander leaves (to garnish) (optional)
•  lemon wedge (to garnish) (optional)

Directions

1. Dry roast the almonds & coconut in frying pan until browned — but not burned & set aside.
2. Heat oil in frying pan & fry onion, stirring, until golden brown.
3. Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
4. Add the nuts & mix well.
5. Add the onions, mix well & set side.
6. Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
7. Oven 160O C for 35—45 mins.
8. (Fan oven 140O C for 25—35 mins).
9. Check juices run clear when chicken pierced with knife or skewer.
10. Garnish with lemon wedges & coriander leaves.
11. Serve with a salad.
12. (If you don’t have fresh chillies use 1 – 2 tsp chilli powder.
13. For a spicier dish, add more chilli, garlic & Garam Masala).