chicken in almond sauce (serves 6) 1 chicken, skinned and cut into 8 or 10 pieces. 10 tablespoons vegetable oil 6 onions, coarsely chopped 4 ounces skinned coarsely chopped almonds 4 tablespoons coriander seeds 4 teaspoons green cardamom pods 4 — 8 red chili peppers ¾ pint yogurt 1 teaspoon salt 1. Heat 2 tablespoons oil in a heavy skillet or casserole. Fry the chicken in the oil but don't let the pieces become brown (the chicken in this recipe remains pale in color). Remove the chicken and set aside. 2. Pour the remaining oil in the skillet and sauté the onions until soft and golden in color. Add almonds, coriander, cardamom and chili peppers and fry for another 5 minutes. 3. Pour the mixture with 1 cup of water into the kitchen machine and purée to a fine paste (You might want to pass the mixture through a sieve.). Pour the paste into the casserole, add salt, yoghurt and chicken. Bring to a boil and simmer for about 45 minutes. Remove from heat and let stand for at least ½ hour (a whole day in the fridge is even better). back