Murghi Curry

• 4 chicken legs
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 30 g coconut flakes
• 50 g ground almonds
• 1 teaspoon cayenne pepper
• salt
• butter
• peanut oil
• 2 onions, chopped
• 2 cups yogurt
• 2 tablespoons lemon juice
• 2 tablespoons slivered almonds

1. Mix garlic, ginger, coconut flakes, almonds, cayenne pepper and salt.
2. Heat oil and butter in skillet and seat the onions.
3. Mix herbs, onions and yogurt with the lemon juice.
4. Place chicken legs in a casserole dish, cover with the mixture and let it marinate for 30 minutes.
5. Bake in oven at 180C for 50 minutes, sprinkle casserole with almond slivers and let it bake for another 10 minutes.
6. Serve with rice.

chicken, garlic, fresh ginger, coconut flakes, ground almonds, cayenne pepper, salt, butter, peanut oil, onions, yogurt, lemon juice, almonds

Taken from www.food.com/recipe/murghi-curry-404644 (may not work)