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). ---------------------------------------------------------------------------
Nutrition
Ingredients
