About this recipe:This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavour of coriander. Definitely worth the work! Adjust the amount of coriander - adding up to an extra bunch - to suit your tastes.
1 whole chicken, cut into pieces
2 knobs root ginger, minced
2 cloves garlic, minced
1 bunch fresh coriander
1 teaspoon ground cumin
1 green chilli, stem and seeds removed
2 tablespoons lemon juice
30g (1 oz) ground unsalted cashews
1 (225g) pot double cream
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Remove and discard the skin from the chicken. Combine the garlic and ginger and rub over the chicken. Place the chicken in a 23x33cm (9x13 in) baking dish and set aside.
Meanwhile, place the coriander, cumin, chilli and lemon juice in a blender and purée until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken, then cover the baking dish with aluminium foil.
Bake chicken in preheated oven for 30 minutes, or until chicken releases its juices. Then bake, uncovered, for 15 more minutes, allowing the liquid in the dish to thicken slightly to a sauce.
Remove from oven and combine the sauce in the dish with the reserved coriander mixture. Mix this well and serve over the chicken.