SPICED CHICKEN WITH RED PEPPER AND ALMONDS
For the paste, you will need:
1 medium onion, roughly chopped 2 teaspoons fresh ginger, chopped 2 garlic cloves, peeled 1 red pepper, seeds removed 2 medium-sized ripe tomatoes 75g (3oz) blanched, peeled almonds, see my Tip, below 1 teaspoon red chilli, deseeded and finely chopped
½ teaspoon ground cardamom Good pinch of salt 1 teaspoon sugar
For the chicken, you will need:
Cooking oil 600g (1lb 5oz) boneless chicken thighs or breasts 1 tablespoon lemon juice 2 tablespoons coriander, chopped Rice, to serve Place all the ingredients for the paste in a food processor and whizz them together for a good few minutes to make a rough paste. At this stage the paste can be kept in the fridge for 3-4 days.
To cook the chicken, place a large frying pan on a medium heat and add three tablespoons of oil. When the oil is hot, add the paste and cook, stirring occasionally, for about 7-10 minutes until the paste has slightly thickened.
Add the boneless chicken thighs or breasts, whichever you are using, and the lemon juice. Cover and cook, stirring occasionally, for a further 10-12 minutes until the chicken has cooked through.
Stir in the chopped coriander, and if required, correct the seasoning and add more lemon juice. Serve hot with rice.