6 chicken joints, skinned
2-4 cloves garlic, peeled and crushed
150 ml/ ¼ pint thick-set natural yogurt
5 tbsps cooking oil
1 lage onion, finely sliced
2 tbsps ground coriander
½ tsp ground black pepper
1 tsp ground mixed spice
½ tsp ground turmeric
½ tsp cayenne pepper or chilli powder
120ml/4 fl oz warm water
1 tsp salt
30g/1 oz ground almonds
2 hard-boiled eggs, sliced
¼ tsp paprika
Cut each chicken joint into two add the crushed garlic and the yogurt and stir. Cover and leave to marinate in a cool place for 2-4 hours or overnight in the refrigerator.
Heat the oil in a large pan over a medium heat and fry the onions until they are golden brown.
Remove them with a slotted spoon and set to one side. Fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds then add the chicken in the same oil, with all the marinade. Fry the chicken over a medium heat for 5-6 minutes until it changes colour.
Add the cayenne or chilli powder, water, salt, and the reserved fried onions. Bring to the boil, cover the pan and simmer until the chicken is tender, about 30 minutes. Stir in the ground almonds. Garnish the curry with the sliced hard-boiled eggs and paprika, and chopped coriander leaf, if required.