Name: Spiced Chicken with Pimentos and Almonds
Yield: Serves 4
Cuisine: India
Ingredients: 1 tablespoon whole coriander seeds; 1 pinch of cayenne pepper; 1 tablespoon whole cumin seeds; 100 g/4 oz onions, chopped; 250 ml/8 fl oz cold water; 2 tablespoons lemon juice; 850 g/1 lb 14 oz boned chicken, cut into finger-sized pieces; 7 tablespoons groundnut oil; 2 teaspoons salt; 25 g/1 oz blanched almonds; 2.5 cm/1 inch piece of fresh root ginger, sliced; 3 cloves of garlic, sliced; ½ teaspoon ground turmeric; 350 g/12 oz red peppers, seeded and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

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 Madhur Jaffrey recipe from her book Indian Cookery and makes the most marvellous, fragrant curry. I use only enough cayenne pepper to add a mere hint of heat, but if you prefer more than just a tingle, increase the quantity to a ¼ or