1 piece of cinnamon stick
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon cardamom seeds
125 grams butter
1.5 kg chicken thighs
500 mL chicken stock 1 large onion, finely chopped
5 cm piece of ginger, finely chopped
2 cloves of garlic, finely chopped Pinch salt 2/3 cup blanched almonds
1/2 cup shelled pistachios
1/3 cup Ocean Spray® Craisins® Dried Cranberries
250g natural yoghurt
In a fry pan, dry roast the cinnamon, coriander, cumin and cardamom seeds until aromatic. Combine with peppercorns in a mortar and grind to a fine powder.
Melt butter in a separate fry pan, then add chicken pieces and cook for approx. 5 minutes or until brown. Add ground spices, stock, onion, ginger, garlic and salt. Simmer for about 30 minutes. Ensure the fry pan is covered with lid.
Place nuts in a blender and chop finely. Stir ground nuts and Ocean Spray® Craisins® Dried Cranberries into the yoghurt. Then, gradually add the yoghurt mixture to the chicken, stirring constantly and simmer gently uncovered for another 10 minutes.
Serve with cooked rice.