Ingredients:

• 50 g – ground Almonds
• 50 g – Desiccated (shredded) Coconut
• 150 ml- Oil
• 1 medium Onion, finely chopped.
• 1 tsp – fresh Ginger root, chopped.
• 1 tsp – fresh Garlic, crushed.
• 1 tsp – Chilli powder.
• 1.5 tsp – Garam Masala.
• 1 tsp – salt.
• 150 ml – Yogurt.
• 4 – Chicken quarters, skinned.
• Green Salad leaves to serve.
• To Garnish
• Fresh Coriander.
• 1 Lemon, cut into wedges.

Method:

1. In a heavy-based saucepan, dry roast the ground almonds, coconut and set aside.
2. Heat oil in a frying pan and fry the onion, stirring, until golden brown.
3. Place ginger, garlic, chilli-powder, garam-masala and salt in a bowl. Mix with the yogurt.
4. Add the almonds, coconut and mix well.
5. Add onions to the spice mixture, blend and set aside.
6. Arrange the chicken quarters in the bottom of a heat proof dish.
7. Spoon the spice mixture over the chicken sparingly.
8. Cook in a pre-heated oven, 160 C/ 425 F/ Gas Mark 3, for 35-45 mins.
9. Check that the chicken is cooked thoroughly by piercing the thickest part of the meat with a sharp knife or a skewer. The juices will run clear when the chicken is cooked through.
10. Garnish with coriander, lemon wedges and serve with salad.

Recipe courtesy of Sayed