Ingredients:
2 cups natural full fat yogurt
1 teaspoon ground cardamom
1 1/2 inches fresh ginger, grated
1 large onions, chopped
2 tablespoons olive oil
3 1/2 lbs chicken, cut into quarters or 4 chicken fillets
salt and pepper
1/4 cup blanched almonds, toasted,and roughly chopped
Directions:
Mix the yogurt, cardamon and ginger together in a bowl, and set aside whilst you cook the chicken.
Heat the oil in a large skillet, fry the onion until soft.
Add the chicken pieces and saute until the onions are golden and the chicken pieces lightly browned.
Add the salt, pepper and a cup of water and cook over a low heat-20 minutes for the quarters, less for breasts.
The chicken should be tender and the sauce reduced.
Keep turning the chicken pieces, and add a little water if the sauce reduces too much.
Remove from the heat, stir in the yoghurt mix, and serve sprinkled with the almonds.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.