Comoronian Chicken Curry - Poulet à L'Indienne

Ingredients:

1 large chicken cut into serving pieces

2 onions, finely sliced

4 garlic cloves, minced

3 cm length ginger, grated

8 tomatoes, blanched, peeled and chopped

4 chillies, finely chopped

6 whole cloves

6 cardamom pods, crushed

300 ml natural yoghurt

1 tbsp ground cumin

Generous pinch of saffron

50 g toasted slivered almonds

Salt and black pepper to taste

Cooking Instructions:

Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffrom and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds.

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