Chicken in Almond, Ginger and Yogurt Sauce Recipe |
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You will need :- 1 oz. butter 1 tablespoon oil salt and pepper 4 chicken joints 1 small onion, chopped ½ pint chicken stock 1 teaspoon ground nutmeg 1 oz. stem ginger, sliced 4 oz. button mushrooms 2 tablespoons cornflour 4 tablespoons water 1 pint natural yogurt 2 oz. blanched almond, halved
Heat the butter and oil in a large pan and fry the well-seasoned chicken joints for 5 minutes on each side until golden brown. Remove from the fat, and fry the onion gently for 3 minutes, without browning. Stir in the stock, nutmeg and ginger and bring to the boil, stirring. Put back the chicken joints and simmer for 45 minutes. Add the mushrooms and continue simmering for 15 minutes or until the chicken is cooked. Take out the chicken joints and put on a warm serving dish to keep warm. Blend the cornflour with the water and stir into the cooking liquid. Bring to the boil, stirring until sauce thickens, and boil for 1 minute. Take off the heat, stir in yogurt and reheat but do not boil. Adjust the seasoning and pour over chicken joints. Brown the almonds lightly under the grill and scatter on the chicken pieces.
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