Indian Roast Chicken

• 50 g ground almonds
• 50 g desiccated coconut
• 150 ml oil
• 1 medium onion, very finely chopped
• 1 inch gingerroot, grated
• 4 garlic cloves, grated
• 1 -2 fresh chili pepper, very finely chopped
• 1 1/2 teaspoons garam masala
• 1 teaspoon salt
• 150 ml natural yoghurt
• 500 g chicken portions (mix will do 4 but other amounts okay too)
• coriander leaves (to garnish) (optional)
• lemon wedge (to garnish) (optional)

1. Dry roast the almonds & coconut in frying pan until browned - but not burned & set aside.
2. Heat oil in frying pan & fry onion, stirring, until golden brown.
3. Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
4. Add the nuts & mix well.
5. Add the onions, mix well & set side.
6. Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
7. Oven 160O C for 35-45 mins.
8. (Fan oven 140O C for 25-35 mins).
9. Check juices run clear when chicken pierced with knife or skewer.
10. Garnish with lemon wedges & coriander leaves.
11. Serve with a salad.
12. (If you don't have fresh chillies use 1 - 2 tsp chilli powder.
13. For a spicier dish, add more chilli, garlic & Garam Masala).

ground almonds, coconut, oil, onion, gingerroot, garlic, chili pepper, garam masala, salt, natural yoghurt, coriander, lemon

Taken from www.food.com/recipe/indian-roast-chicken-175185 (may not work)