Almond Roast Chicken with Coconut Curry Sauce

Wednesday, 11th July 2012

For those days when a simple roast won't do try this spicy way with a good chicken.

Ingredients (serves 4)

- 1 Large Chicken

- 60g(2 oz.) Flaked Almonds

- Sunflower Oil for frying

Sauce

- 2 Medium Onions

- 2 Medium Potatoes

- 2 tbsp Curry Paste (homemade if possible)

- 60g (2 oz.) Ground Almonds

- 125 ml (4 fl.oz.) Stock (or water)

- Juice 1 Lemon

- 1 Tin Coconut Cream (400ml)

Method

Joint the chicken into about 12 pieces - that is cut the breasts in three, the thighs in two but leave the drumsticks and wings intact, that will actually give you 14 pieces.

Put the flaked almonds on a board and chop with a large knife. You want to chop them into a rough crumb texture.

Skin all the chicken joints and press the chopped almonds into the joints pressing well in. Heat some oil in a pan and fry these until crisp and brown on the outside. Transfer them onto a roasting tin (sprinkle over any almonds which have fallen off in the pan) and cook them in a moderate oven (Gas 4, 175C, 350F) for 30 to 40 minutes or until cooked through.

For the sauce, peel and chop the onions and potatoes into small dice and cook slowly in a lidded pot for 5 or 6 minutes until they start to soften. Add the ground almonds to the pan and stir in well. Now add the curry paste, the stock, the lemon juice and the coconut cream. Let this simmer gently for about 10 minutes until the potato is soft.

To serve put a large spoonful of sauce on each plate and put some crisp Chicken pieces on top. Serve with boiled rice