In this photo the dish doesn't look that green as I didn't have 6 tablespoons of fresh coriander. This only had about 3 tablespoons in it. It was still very tasty, but didn't have that green colour it usually has. The next time I make it I will add another 'green photo'
1 pint of chicken stock
Large pinch of saffron threads
2-3 tablespoons of sunflower oil
8 skinless chicken thighs or 2lb of diced chicken breast
1 bunch of spring onions, chopped
2 garlic cloves, crushed
1” piece of fresh root ginger peeled and grated
1 green chilli, deseeded and chopped
1 teaspoon coriander seeds, crushed
4 tomatoes, skinned and chopped
3 tablespoons fresh lime juice
4oz ground almonds
6 tablespoons chopped coriander leaves plus extra for garnish
Salt and pepper
2oz flaked almonds, toasted, to garnish
Bring the chicken stock tot the boil; add the saffron, stir and set aside into infuse.
Heat 2 tablespoons of the oil in a large flameproof casserole, and brown the chicken in batches. Remove and set aside. Reduce the heat and add the spring onions, garlic, ginger, chilli and coriander seeds with more oil if necessary, and cook gently for 5-6 minutes. Return the chicken to the casserole with any juices. Add all the remaining ingredients except the coriander leaves and flaked almonds and season with salt and pepper. Bring to the boil, cover, reduce the heat and simmer gently for 25-30 minutes.
When the chicken is cooked, remove the pan from the heat and stir in the coriander. Remove the chicken and keep warm. Whizz the sauce in a food processor, in batches if necessary. Return the sauce to the pan to reheat, and then pour it over the chicken and serve sprinkled with the flaked almonds. Garnish with coriander leaves