Cumin and coriander are featured here and in the recipe, but this dish couldn’t be more of a contrast to the next. This one is a variation of a
Grind the coriander and cumin seeds to a fine powder in an electric coffee grinder. Mix with the onions, ginger, garlic, almonds, peppers, turmeric, cayenne pepper and salt. Process in small batches in a processor or blender until reduced to a smooth paste.
Heat the oil in a large, heavy-based frying pan, and add the paste. Fry, stirring constantly, for 10 minutes until most of the water has evaporated, leaving a thick paste. Add the chicken, water and lemon juice. Mix well, and bring to the boil. Taste and add extra lemon juice if necessary. Cover and cook very gently for about 15 minutes until the chicken is tender.
Serve with saffron rice.
© 1990 Joyce Molyneux. All rights reserved.