Chicken with almonds and yoghurt

By Johanna

Ingredients

• 200 ml Greek yoghurt
• 100 ml cream
• 1 onion, chopped
• 5 ml ground coriander
• 10 ml turmeric
• 2 ml salt
• 1 clove of garlic, crushed
• 12.5 ml chutney
• 15 ml cornflour
• 5 ml sugar

Preparation

Step 1

Pour the sauce over the chicken pieces, it should almost cover the chicken completely.
Cover with cling and marinate in the fridge for up to 8 hours.
Bake covered at 160°C for 1 hour and 30 minutes or until done.
Remove pieces to serving dish.
If the sauce needs thickening do so with some cornflour mixed with a little chicken stock.
Add salt if necessary.
Pour over chicken and scatter with toasted almonds.