For the garnish • 100g chopped onions • 1 tomato cut into small cubes • small handful of chopped coriander • pinch of parsley
How you make it… 1. Mix half of the cumin, turmeric, cardamon, garlic, ginger, yoghurt and lemon juice and 150ml coconut milk, and coat the chicken with the mixture to marinade. Set aside for two to three hours. 2. When the chicken has marinated arrange the pieces on an oven tray, making sure they are all well coated with the mixture. Preheat the oven to 180 C and cook the chicken for 25 minutes. Check that all the pieces are cooked through. 3. Heat the oil in a pan and sauté the onion then stir in the rest of the cumin, turmeric, cardamon garlic, ginger, coconut milk and lemon juice. Reduce the sauce to half of its original amount then add the rest of the yoghurt and let it boil for 1 minute 4. Add in the chicken pieces and heat through. 5. Add the garnish and serve with rice and chapatti.
• Recipe courtesy of Dominic Keya, chef at the Hilton, Nairobi, Kenya.