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My mother-in-law made this a few weeks ago and it was amazing. The spices mellow when they are cooked and it turns out to be a rich flavorful meal.


  • 1.5 chickens (whole) (more if you like)
  • Oil
  • 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
  • Rice


  • 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.

Categories: African  Main Dish  Poultry 
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