1. Cut the chicken joints into two. 2. Mix the garlic into the yogurt and pour over the chicken, leave to marinate over night. 3. Heat the oil in a pot and fry the onions till golden. Remove the onion from the pot, keep aside. 4. Fry the coriander, black pepper; mixed spice and turmeric for 30 seconds. Add the chicken and the yogurt marinade. Turn heat to medium and fry the chicken for 5 minutes. 5. Add the chili powder, water, stock cube and the onions. Bring to the boil, reduce the heat and simmer for 30 minutes. 6. Stir in the almonds. 7. Serve garnished with the sliced eggs and sprinkled with the paprika. ---------------------------------------------------------------------------
Nutrition
Ingredients
