Preparation / Directions:
Cut each chicken piece - separate leg from thigh and cut each breast in
two.
Heat the oil over medium heat and fry the cumin seeds until they pop then
add the onions, ginger, garlic and red chillies. Fry until the onions are
soft but not brown, stirring frequently.
Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30
seconds.
Stir in the turmeric and paprika and immediately follow with the chicken.
Adjust heat to medium high and fry the chicken until it changes colour,
5-6 minutes, stirring frequently.
Add the water and salt. Bring to the boil. Cover the pan and simmer
until the chicken is tender, about 30 minutes.
Add the tomatoes, green chillies and the ground almonds. Stir and mix
well. Cover the pan and simmer for a further 6-8 minutes.
Stir in half the coriander leaves and remove the pan from the heat.
Transfer the chicken to a serving dish and garnish with the remaining
coriander leaves.
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