Indian almond chicken

Ingredients for 4 servings:

• 4 chicken legs
• 2 garlic cloves
• 150 g onion(s)
• 30 g fresh ginger
• 40 g clarified butter
• salt and pepper
• 50 g almond(s), whole peeled
• 3 tsp curry powder
• ½ tsp cumin
• ½ tsp turmeric
• ¼ tsp chili powder
• 200 ml chicken broth
• 1 can of chopped tomatoes (200 g)
• 2 tbsp parsley, coarsely chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Split the chicken thighs at the joint. Thinly slice the garlic and onions. Peel and finely chop the ginger. Heat 25g clarified butter in a roasting tin or large frying pan. Brown the chicken pieces all over until crispy and golden brown. Season well with salt and pepper and remove from the pan. Add 15g clarified butter to the pan juices and fry the onions, garlic, almonds, and ginger. Briefly fry the curry, cumin, turmeric, and chili. Deglaze with the stock and tomatoes, bring to a boil, and season with salt and pepper. Place the chicken pieces in the roasting tin or put everything in a casserole dish. Roast in a preheated oven at 200°C (180°C fan-assisted oven) on the second rack from the bottom for 40 minutes. Sprinkle with parsley and serve with rice and yogurt.