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“This sounds so boring that I tend to call it 'Indian Spiced Chicken' as it's a lot more descriptive of the recipe.......”
1hr 10mins

Ingredients Nutrition


  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).

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