Rajasthani Murgh Laccha

Serves 4

Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves

Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred. 
6. Add the ground cardamom and finish with the green chilli and coriander.

Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!

Adapted from The Three Sisters, Quick and Easy Indian Cookbook