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Ingredients
0 servings
350gchicken
cooked
50glard
1onion
large, skinned and chopped
1 clovegarlic
skinned and crushed
15mlflour
25mlcurry powder
30mltomato paste
1lemon
juice of
226gwhole berry cranberry sauce
can
300mlwater
2.5mlsalt
3whole cloves
1bayleaf
175glong grain rice
cooked
25gflaked almonds
toasted
[12 oz.]
[2 oz.]
[1 level tbsp.]
[1 1/2 level tbsps.]
[2 level tbsps.]
[1/2 pt.]
[1/2 level tsp.]
[6-8oz]
[1 oz.]
1-in
900gbird
oven-ready, yields
2 ozI
Instructions
Step 1
Cut the chicken into 2.5-cm pieces. Heat the lard in a large frying pan and fry the onion slowly until golden brown; add the crushed garlic. Remove the pan from the heat and stir in the flour, curry powder, tomato paste, lemon juice and cranberry sauce; stir well. Gradually add the water, stirring continuously. Return the pan to the heat and bring to the boil, stirring. Add the salt, cloves and bayleaf, cover the pan and simmer for 30 minutes, stirring occasionally. Add the chicken to the sauce and heat through while the rice is cooking. Discard the cloves and bayleaf. Serve the chicken in the centre of a border of rice, with a garnish of toasted flaked almonds.
Step 2
Note
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