1 kg chicken pieces. Some toasted almonds
Sauce:
200ml Greek yoghurt 100ml cream (or 50ml cream + 50ml milk)
1 onion chopped 5ml ground coriander
5 to 10ml turmeric 2ml salt
1 clove of garlic, crushed 12.5ml chutney (any kind: mixed, mango, peach)
15ml cornflour 5ml sugar
- Pour the sauce over the chicken pieces – it should almost cover the chicken completely.
- Cover with clingwrap and marinate in the fridge for up to 8 hours.
- Bake covered at 160 C for 1½ hours until done.
- Remove pieces to serving dish.
- If the sauce needs thickening do so with some cornflour mixed with a liRRIEDttle chicken stock.
- Add salt if necessary.
- Pour over chicken and scatter with toasted almonds.
