Ingredients:

• 1 kg – Chicken pieces
• 4 tbsp – Ghee or vegetable oil
• 1 – medium onion, quartered
• 1 cm piece – Ginger
• 4 tbsp – Almond meal
• 1/2 tsp – Turmeric
• 1 tsp – chilli powder
• 2 tsp – ground coriander
• 1 cup – Cream or Coconut Cream
• 1.5 tsp – Garam Masala
• 3 – hard boiled eggs
• 2 tbsp – toasted flaked Almonds
• 1 – Lime
• coriander or Mint leaves for garnishing

Method:

1. Cut the chicken into 5 cm pieces with a cleaver or heavy knife.
2. Brown in the ghee or oil until evenly coloured, then remove and keep warm.
3. Grind the onion and ginger to a paste in a food processor or mortar. Fry in the same pan until golden brown.
4. Add almond meal, turmeric, chilli and coriander.
5. Cook for 1-2 minutes, stirring.
6. Return the chicken to the pan with 1 cup of water.
7. Partially cover and simmer until the chicken is tender (about 25 minutes), stirring several times.
8. Stir in cream, garam masala and the hard-boiled eggs cut into wedges. Heat through gently.
9. Transfer to a warmed serving dish and garnish with the almonds, wedges of the lime and coriander or mint leaves.

Recipe courtesy of Meena