1 large chicken, skinned and cut into largish pieces
1bunchfresh coriander leaves washed. Keep half and zap the other half in a food processor with 3tbspwater and chillies
2 hot green chillies
1 medium onion, chopped
1tbsp crushed ginger
2tsp crushed garlic
1tin chopped tinned tomatoes or 4 fresh chopped tomatoes
½cupunsalted cashew nuts chopped (not pulverized)
Juice of half alime
Hard-boiled eggs cut in half
Hard-boiled quail’s eggs
Flaked almonds fried in alittlebutter
½cupdouble cream added to the sauce
Mix together the lime juice, garlic, ginger and coriander/chilli mix. Add a tablespoon of oil and rub this mixture over chicken pieces.
Lay these out in an ovenproof dish and bake at a high temperature (400°F, 200°C, gas mark 6) for fifteen minutes, then lower to medium (325°F, 170°C, gas mark 3) and carry on cooking for a further ten minutes. Turn over twice while baking.
Meanwhile in a saucepan, using remaining oil, fry the onions, chopped as small as possible.
When these start to brown, add the tomatoes, turmeric and cashews, and stir-fry for a good ten minutes over medium heat.
Add coconut milk and let the whole lot simmer quietly, humming away and stirring from time to time. It should end up a lovely thick yellow sauce
Take off the heat and add the rest of the coriander.
Now pour over the chicken, return to a hot oven, and cook for fifteen minutes.
Serve with good, crusty white bread.
The following can be added by top rich, luxury wives: