Ingredients:

• 1 – small Chicken about 750-800g, skinned and cut into 8 pieces
• 2 tsp – oil
• 1 inch – Cinnamon stick
• 4 – Black Peppercorns
• 1 – Bay Leaf
• 2-3 – Cardamoms
• 2 – Cloves
• 1 – large onion, diced
• 1 tsp – Garam Masala
• 1 tsp – salt
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – Red Chilli powder
• 1 tbsp – ground Almonds
• 3/4th cup – yogurt
• 2 – green apples, peeled, cored and sliced
• 1 tbsp – chopped fresh coriander
• A handful – sliced roasted Almonds
• chopped Cilantro for garnish

Method:

1. Heat the oil in a thick-bottom non-stick wok.
2. Fry the onions to pink, add the whole spices and cook for 1-2 minutes.
3. Add the chicken pieces and stir fry for 3-4 mins.
4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder.
5. Stir fry for 2-3 minutes.
6. Beat the yogurt and add it in, stir for another few mins.
7. Add the apples and chopped coriander, cover and cook for 10-15 minutes.
8. When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves.

Recipe courtesy of Mearl Fernandes