Muni's Kitchen

Muni's Spicy Peanut and Almond Chicken

Ingredients

Serves 4
Preparation time: 20 minutes
Cooking time: Approx. 1 hour 10 minutes

• 2 Large Chicken Breasts/1 Whole Chicken,
washed and cut into medium-sized pieces
• 400g Natural Yoghurt
• 25g Butter • 1 tbsp Groundnut/Sunflower Oil
• 3 heaped tsp Ground Coriander
• 1 level tsp Ground Cumin
• 1 level tsp Dried Mint
• 3/4 tsp Red Chilli Flakes
• 2 level tsp Himalayan/Sea Salt
• 1 tsp Turmeric
• 2 tbsp Ground Almonds
• 2 tbsp Ground Peanuts
• 1 handful Whole Peanuts
• 1 tbsp Fresh Coriander, chopped

For Green Paste:
• 3 cloves Garlic
• 1 1/2 inch piece Ginger
• 3 Green Birds-eye Chillies
• 1 handful Fresh Coriander
• 1 tbsp Natural Yoghurt
• 1 tbsp Lemon Juice

Method

STEP 1: Pre-heat oven to Gas Mark 4/350°F/176°C.
Using a mini chopper or pestal and mortar, make a paste
out of the garlic, ginger, green chillies, coriander, yoghurt
and lemon juice.
STEP 2: Empty yoghurt in a large oven proof dish along with
ground coriander, cumin, dried mint, chilli flakes, turmeric
salt and the green paste.
STEP 3: Add ground almonds, ground peanuts and whole peanuts.
Mix well.
STEP 4: Add the chicken, butter, oil and coriander to the marinade and
mix thoroughly.
STEP 5: Cook in oven for 1 hour, check and stir after 30 minutes.
STEP 6: When chicken is cooked and tender, reduce sauce by increasing
heat to Gas Mark 6/400°F/204°C for 10 minutes or until it has thickened

Serve with hot naan bread or chapattis.