This is a recipe taken from the Sainsbury’s Microwave Cooking Book (by Lorna Rhodes), first published in 1986, which was more or less when I bought it!! Needless to say, I’ve never cooked any of her recipes in the microwave, but using the same ingredients, I do everything in the traditional way (and I’m sure it turns out better!) I always double, or even triple the marinade and sauce quantities (other than the chilli, which I leave as it is, unless ofcourse you like a very hot spicy sauce!)
1.5 kgs chicken, cut into 8 pieces and skinned (I prefer using just the thighs [“muslos“])
150g natural yoghurt (I always use Greek yoghurt)
2 cloves garlic, crushed
2 tsp turmeric (cúrcuma)
1 large onion, finely sliced
5cm piece fresh root ginger, peeled and cut into thin strips or grated (gengibre fresco)
1/2 tsp chilli powder (chile/guindilla en polvo)
1 tsp coriander seeds, crushed (semillas de cilantro, ¡no el polvo!)
5 whole cloves (clavos)
1 tsp salt
5cm piece cinnamon stick (canela en rama)
2 tsps cornflour (Maizena)
150 ml single cream (nata líquida para cocinar)
25g +++ unsalted cashew nuts, toasted (anacardos) to serve
Place the chicken pieces in a dish. Mix together the yoghurt, garlic and turmeric and pour over the chicken. Cover and leave to marinate overnight in the fridge.
Melt the butter in a large pan and fry the onions until very soft and starting to colour. Stir in the ginger, chilli powder and coriander and continue frying for a couple of minutes, stirring constantly, to bring out the flavours.
Add the chicken with its marinade, the cloves, salt and cinnamon stick and simmer for 10 minutes or so, stirring from time to time, until the chicken is cooked through.
Blend the cornflour with the cream and stir into the chicken. Heat gently, without letting the cream boil. Serve with basmati rice and Moroccan Batbut (sort of Naan bread), sprinkle with the cashew nuts and decorate with parsley. Don’t forget to remove the cloves before serving!!