Fry the chicken pieces in groundnut oil until they are crisp and golden, then stir in the onions and garlic and continue cooking until they begin to colour. Season with salt and pepper. Now stir in the turmeric, cumin and coriander and make sure the chicken pieces are well coated with the spices. If this concoction is very dry, add a little more oil, as you must gently cook the spices for another 5 minutes, stirring all the time, without burning. Now add the lemon juice and stir it in well. It should just cover the chicken; if it doesn’t, add a little water to compensate. Stir in the chopped tomatoes and simmer gently for about an hour, until you have a smooth sauce coating the chicken pieces. Add the cooked chickpeas and chopped coriander and warm through. The flavours of the lemon and turmeric will be softened delightfully by the addition of a dollop of mint-flavoured yoghurt just before serving.
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