- 1.5 chickens (whole) (more if you like)
- 5 medium garlic cloves crushed
- 2.5 cm fresh ginger crushed
- 3 teaspoons ground turmeric
- 2 stick cinnamon
- 3 whole cloves
- Salt & pepper
- 200 grams ground almonds (process in food processor -- do not over process to avoid it become a paste like peanut butter)
- Lemon wedges
- Coriander seeds roasted
In a pot, brown the chicken in oil and set aside.
Heat the oil and fry the
ginger, garlic, turmeric, cinnamon stick, cloves gently but do not burn.
Add back the chicken and move around in the pot to cover with the mixture.
Add salt, pepper and 2 cups of water (enough water to cook the chicken, as in roasted chicken with rice). Cook the chicken until done. Remove
the chicken and pull out the cinnamon sticks.
Save some (one quarter) of the stock for cooking the rice. Add the ground almonds to the remaining stock and mix constantly in the pot till it becomes a thick sauce. Adjust
the amount of liquid, if you need to, but make sure *not* to let the sauce stick. Test the sauce for salt seasoning.
When ready put in a serving sauce pan. If the sauce is not thick enough, you may thicken with mixture of cornflour.
Cook rice in saved stock from chicken, adding more water as needed for amount of rice. You will get a fragrant, yellow rice. Basmati rice would work best.
Serve the chicken on the side of the rice and the sauce pan and garnish with lemon wedges, roasted coriander seeds.